Prep 20 mins
Cook 4 hrs 30 mins
What to do with the carcass of the turkey after all the meat is gone? Make stock, of course.
- 1 turkey carcass, cut into 4 - 5 pieces to fit into pot
- 1 large onion, peeled and halved
- 1 large carrot, peeled and cut in 2-inch lengths
- 1 celery rib, cut in 2-inch lengths
- 3 garlic cloves, smashed
- 473.18 ml dry white wine
- 1 bay leaf
- 5 sprig fresh parsley
- 3 sprig fresh thyme
- ground black pepper
- 4257.0 ml water
- Preheat oven to 400°F Place carcass on baking sheet. Roast until bones turn brown.
- Transfer browned bones to stock pot. Add onion, carrot, celery, garlic, wine, bay leaf, parsley, thyme, salt to taste, pepper to taste and water. Bring to a boil over medium-high heat, skimming any fat or foam that rises to the surface. Reduce to low, and simmer 4 hours or until stock is rich and flavorful.
- Strain stock through a large mesh strainer; discard solids. Cool to room temperature, then refrigerate. When fat solidifies on top, remove and discard. Package, seal tightly and store in refrigerator up to 1 week, or freezer up to 6 months. (Leave 1" headspace for freezer storage.).
Perfect. Great flavor and deep golden color. It was easy to make and smelled fantastic while simmering. The white wine is a must in this recipe; don't omit it. Thanx for sharing!