Makes about 7-8 cups and includes no added salt
Ingredients:
1 carcass from a 12-15 pound roasted turkey
Cold water to cover
2 carrots, scrubbed
1 celery rib
2 onions, unpeeled, halved
2 garlic cloves, unpeeled, halved
1 bay leaf
½ teaspoon dried thyme
6 peppercorns
Directions:
- Put the turkey carcass in a large stock pot. Add cold water to cover. Bring to a simmer.
- Add the vegetables and seasonings. Simmer partly covered for 1 ½ hours.
- Pour the stock through a colander into a large clean bowl, discarding bones, seasonings and vegetables.
- Freeze in 2- and 4-cup containers.
