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Stock: Basic Turkey Stock




Source of Recipe


Internet


List of Ingredients




14 pounds Turkey
12 cups Water
1 each Carrots -- chopped
1 each Celery stalk -- chopped
2 each Parsley sprigs
1 teaspoon Salt


Recipe



1. Remove the legs, thighs, wings and all the stuffing from the carcass. Carve off the meat. You may have to crack the carcass to get it into the pot.
Add the wings and leftover skin scraps to the pot.

2. Place the turkey carcass in a stockpot with the water and the vegetables and bring to a boil. Add salt.

3. Lower the heat, cover, and simmer the stock for 1 hours.

4. Strain the stock through a double layer of wet cheesecloth placed in a large strainer.

5. Cool the stock thoroughly.

6. You can store the stock 3-4 months in plastic containers in a freezer compartment.

Yields 12 cups.