Don’t throw our that turkey carcass! You can make your own homemade stock – easy and freezeable for making your own soup. I tried this recipe the day after last Christmas and it turned our great! Love being able to make use of the entire turkey. In addition to making soup (will post the recipe next week!), you can use the stock for quinoa recipes (replacing the water) or in any other recipe requiring chicken/turkey stock.
- One whole turkey carcass (mine was 9kg/20 lbs)
- 2 large carrots, peeled and chopped into chunks
- 2 large onions, unpeeled & halved
- 4 stalks of celery, chopped into chunks (tops left on)
- 1 bay leaf
- 2 tsp whole peppercorns
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- Place the turkey carcass and bones in a large stockpot and cover with enough water to ensure that the water covers the turkey by at least 1 inch. Bring to a boil over medium-high heat. Skim off any fat or foam that rises to the surface.
- Add the onion, carrot, celery, bay leaf and peppercorns. Reduce the heat to low so that the stock is at a slow simmer. Simmer, uncovered, for 2 hours.
- Add the parsley and thyme to the stock and simmer for an additional 2 hours.
- Pour the stock into a large bowl through a fine-mesh sieve and discard all of the solids. Allow to sit at room temperature for about 30 minutes, or until a noticeable skin forms on the surface. Using a spoon, skim off the layer of fat, then let the stock cool to room temperature. Cover and refrigerate overnight.
- The next day, remove the layer of fat that has collected on the top of the stock, then portion out the stock into quart-size containers or freezer-safe ziploc bags and store. The stock can be refrigerated for up to 3 days, or frozen for up 6 months. Yields 12 cups of stock.