Homemade stock is so much better than canned and wonderful to have on hand to throw together a quick bowl of soup. Your frugal side will enjoy using every last little bit of the bird. I keep a plastic bag in my freezer where I collect onion, celery and carrot trimmings (cleaned) to add to the stock pot next time I have a carcass on hand.
- Break the carcass into pieces in a large stock pot.
- Add water, dressing, vegetables and peppercorns.
- Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
- Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
- Add salt to taste as you go along, not all at once.
- After four hours, remove large chunks to a bowl and discard.
- Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
- Ladle into freezer containers, cover and set in the fridge overnight.
- On the following day, skim off the fat that has congealed on top.
- Cover the containers, label and date and freeze until needed.
Very easy - I cooked mine in a large pressure cooker for 1.5 hours. Use coffee filter in strainer to strain more completely. Can hardly wait to make soup. Pat
I hadn't considered using the leftover dressing to make my stock. It was a perfect addition, and the house smelled wonderful while this was simmering. I used fresh thyme from my garden and also added the last of the parsley before our first snow tonight. I sampled this after straining and found the flavor to be perfect. I can't wait to use it in our turkey noodle soup tonight.
mine is simmering right now.. smells wonderful.... did a taste test..mmmm thanks Sherri