Slow Food Boulder
www.slowfoodboulder.org
Ingredients:
1 turkey carcass from Thanksgiving dinner
(stuffing removed)
1 - 2 onions, peeled and quartered
2 - 3 carrots, peeled and quartered
2 - 3 stalks celery, quartered
2 bay leaves
Several sprigs of thyme
Several whole peppercorns
Several parsley stems
Method:
1. Place the chopped onion, carrots, celery, and cleaned turkey carcass (no skin, excess meat, etc.) in a stockpot and cover with cold water. As soon as it comes to a boil, reduce heat to a simmer. Skim the gray scum that rises to the top with a small ladle.
2. After 1 hour of cooking/skimming, add the herbs and peppercorns. Simmer the stock for 2 - 3 hours and strain into another big pot. Reserve the liquid and toss the vegetables.
3. Cool the stock as quickly as possible using an ice bath in a large sink, stirring the stock frequently.
4. Pour the stock into quart-sized containers or ice cube trays or whatever size is convenient for your household.
Yield: 4 – 6 quarts (depends on size of carcass and stock pot)