Turkey Stock from a Carcass

Ingredients

• 1 cooked turkey carcass (from a 10 to 15 pound bird, meat removed)
• 1 large onion (chopped)
• 3 stalks celery (chopped)
• 3 large carrots (peeled and chopped)
• 2 teaspoons whole black peppercorns
• 2 teaspoons kosher salt
• 3 cloves garlic (smashed)
• 2 bay leaves

Instructions

1. 1

   Boil: Place all the ingredients in an extra-large stock pot and cover with cold water. About 1 to 2 gallons of water. Bring to a boil over high heat.

2. 2

   Simmer: Reduce heat to low and simmer for 3 hours.

3. 3

   Strain: Set a fine mesh strainer over a large bowl or smaller stockpot. Use tongs to remove the large bones, then pour the broth through the strainer. Discard the bones and vegetables.

4. 4

   Strain: OPTIONAL: Rinse the strainer and line with cheesecloth. Strain a second time for a totally clear stock.

5. 5

   Skim: If using immediately, skim fat from broth. Or refrigerate overnight, then remove fat from surface.