Ingredients Jump to Instructions ↓

  1. large stock pot or dutch oven (at least 5-quart capacity, preferably 8 quarts or larger)

  2. all the bones from yesterday's turkey, meat removed and reserved

  3. 1 large yellow onion, quartered (no need to peel)

  4. 2 medium carrots, well-scrubbed and chopped into 2-inch rough pieces

  5. 2 medium stalks celery, well-scrubbed, with leaves if possible, chopped into rough pieces

  6. 2 dried bay leaves

  7. a few sprigs fresh parsley

  8. a Tbsp of black peppercorns

  9. BY FEED

  10. BY EMAIL

Instructions Jump to Ingredients ↑

  1. Place turkey bones in stockpot, breaking apart if necessary so they’ll fit. Fill pot with water (filtered if possible), and add the rest of the ingredients. Bring to a boil, and reduce heat to a very low simmer. Let cook for about 3 hours, adding water if necessary to keep level close to top of pot.

  2. Strain broth, discarding vegetables and bones. Cool over an ice bath, then refrigerate overnight. Once cool, skim the fat from the surface (freeze for future use or discard). Freeze stock in pre-measured amounts in quart-sized freezer bags. Or use immediately in your favorite soup recipe.


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