Ingredients
12 cups (2.8 L) cold water
1 turkey carcass, broken into 3 or 4 pieces
2 celery ribs, with leaves, coarsely chopped
2 carrots, coarsely chopped
2 unpeeled onions, coarsely chopped
1 bay leaf
1 tbsp (15 mL) black peppercorns
6 fresh parsley sprigs or fresh coriander sprigs
Preparation
In large stockpot, combine water, turkey carcass, celery, carrots, onions, bay leaf, peppercorns and parsley; bring to boil. Skim off any foam. Reduce heat and simmer for 4 hours.
Strain through cheesecloth-lined sieve set over large bowl; let cool. Refrigerate until fat solidifies on surface, about 8 hours. Discard fat. Refrigerate stock in airtight container for up to 3 days or freeze for up to 4 months.
Additional information : Switch It Up
Slow Cooker Homemade Turkey Stock Reduce water to 8 cups (2 L). Pour into slow cooker; add remaining ingredients. Cover and cook on low for 8 to 10 hours.
