Turkey Stock

What to do with the carcass of the turkey after all the meat is gone? Make stock, of course.

• Ready In: 4 hrs 50 mins
• Serves: 16

Ingredients

• 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
• 2  cups dry white wine
• 1  bay leaf
• 5  sprigs fresh parsley
• 3  sprigs fresh thyme
•  salt
•  ground black pepper
• 4 1⁄2 quarts water

Directions

1. Preheat oven to 400°F Place carcass on baking sheet. Roast until bones turn brown.
2. 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.
3. 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.).