Don’t throw away that turkey carcass! It’s time to make some delicious stock to last you the next couple of months. Homemade stock is far superior to store bought and once you see how easy it is to keep it handy, you’ll never go back to cans or cartons. We freeze ice cube trays full of stock and throw them in the skillet when we saute vegetables. Having a few 2 cup portions in the freezer is a great way to make a quick soup after a long day, and makes a delicious risotto. I avoid using the giblets in the stock, it tends to make your stock bitter. You can throw just about any vegetables you have handy into your soup. Cabbages tend to break down with too much cooking and may also make your stock bitter so stick to root vegetables and mushrooms.
1 turkey carcass plus neck or any other parts
2 carrots, washed and cut in large chunks
3-4 celery stalks, washed and cut into large chunks
1 large onion, cut into large chunks
4-6 cloves garlic, peeled, thrown in whole
3-4 mushrooms, fresh or dried
Bunch of fresh parsley, thrown in whole
2 bay leaves
small bunch of fresh sage, thrown in w
small bunch of fresh thyme, thrown in whole
Simmer the stock:
Find a stock pot big enough to hold your turkey carcass plus about 12 cups of water. Add all the above ingredients, add enough water to cover, and bring to a boil. Lower heat to a slow simmer and let the broth cook for a minimum of 4 hours up to 8 hours. Take the broth off the stove and let it cool for about an hour.
Strain the stock:
Place a fine mesh strainer in a large mixing bowl. Using a ladle, pour stock into strainer. Clean out strainer as it clogs (makes great compost if you’ve got a bin). Scoop out the vegetables and bones with a slotted spoon or with your hands until you get all the stock strained. Pour some of the stock into ice cube trays, the rest into 2 cup freezable containers. Freeze stock in ice cube trays until solid, then transfer to a freezer bag or other freezable container. Freeze the 2 cup containers until ready to use. If you are making a soup, rinse the bottom of a 2 cup container with warm tap water and work it until the stock comes out. Thaw in a stock pot and get cooking!