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Classic Turkey Stock




Source of Recipe


Internet


List of Ingredients




4 qt. cooked turkey bones and meat scraps
Water
1½ Tbsp. salt
1 cup chopped onion
1 cup chopped celery
2 bay leaves
½ cup parsley stems



Recipe



In a 6- to 8-quart stainless-steel saucepan, place bones and meat scraps with enough water to cover; add salt. Bring to boiling. Skim off foam. Add onion, celery, bay leaves, and parsley stems. Reduce heat. Cover and simmer for 1½ hours, adding more water if necessary to cover ingredients.

Strain through a sieve into another pan or large bowl. Let cool for 30 minutes. Skim fat. Cool completely. Cover and refrigerate for up to 3 days or freeze for up to 6 months. Makes about 4 quarts.