I cannot throw out turkey, beef or chicken bones ever. If I don’t have time to make a stock right away, the bones go into a ziplock bag in the freezer, waiting for a Sunday in the kitchen. Once you see how easy it is to make homemade stock and how good it tastes, you will never throw the bones out again. I am not saying I don’t use purchased chicken stock, I do always have it on hand. However, if I have the bones, I will make the stock.
Making your own stock also helps you control the sodium. You will put less salt in a big pot of stock than there is in a 14 oz. can of soup. Oh and canned soup, I will never eat that. Homemade soups all the way. Don’t be afraid of the jello look of the stock the next day, that is just the gelatin from the bones.
- Turkey Carcass
- Any leftover turkey drippings and roasted veg from the turkey pan
- 2 Carrots, peeled and roughly chopped
- 2 Celery stalks, peeled and roughly chopped
- 1 Tbsp Black Peppercorn
- 1 Bay Leaf
- 5 Garlic Cloves
- ⅓ Cup Parsley
- 2 Onions, quartered
- Kosher Salt
- Water
- Place the carcass in a large stockpot. Pour enough water in the pan so that it almost covers the bones.
- Place the stockpot on high heat.
- Add, turkey drippings, carrots, celery, peppercorns, bay leaf, garlic cloves, parsley, onions and kosher salt to taste.
- When the stock gets close to a boil, turn to low and simmer the stalk at least 2 hours and up to 6. The longer you simmer it, the deeper the flavors will be.
- Strain thru a fine mesh sieve, cool to room temp and refrigerate overnight.
- Skim the fat off the next day. Do not be afraid that it looks like jello, that is all the gelatin from the bones.
- Stock may be frozen up to 6 months.