Page 215 - Turkey Book from Meathead

2 hours and up to 6 hours. Turn o the heat, skim the scum, remove the big chunks, set them aside, and strain. Taste it but resist the temptation to add salt. You can always add it later, but you can't take it out. Thin it if you wish (add water) or boil it down to make it more concentrated. Now pick any boiled meat o the carcass and add it to the other leftover meat.
4| Freeze. We like to freeze the resulting stock in ice cube trays. Then we drop the cubes into a zipper bag and label it with the date. The next time you are making rice, risotto, couscous, paella, or soup, use the frozen cubes for a wonderful flavor. Pour some in an ovenproof bowl, add some caramelized onions, float a toasted crouton on it, put some muenster cheese on top, stick it under the broiler, and you've got a killer French onion soup.