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Categories:Viewed: 100 - Published at: 9 years ago
Ingredients
- 1 turkey carcass (from a roasted bird)
- 2 onions, cut into chunks
- 2 carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 1 bunch fresh parsley
- 4 cloves garlic, smashed (unpeeled)
- 1 teaspoon black peppercorns
- 2 bay leaves
Method
- Insert kitchen shears into the carcass and make a few cuts to get you started.
- Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
- Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot.
- Cover with cold water (about 7 quarts).
- Bring to a boil, then reduce the heat to medium low.
- Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
- Pour through a large mesh strainer into a pot; discard the solids.
- Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.
- Photograph by Andrew Purcell
