Ingredients
4
lb roast turkey carcass, cut in 4- to 6-inch pieces
4
quarts water
2
cups chopped onions
1
cup chopped carrots
1
cup chopped celery
10
sprigs fresh parsley
3
stems thyme
1
teaspoon whole peppercorns
Preparation
In 8-quart or larger Dutch oven or stockpot, place turkey carcass. Cover with water; heat to boiling over high heat. Skim foam from top of mixture; reduce heat to medium-low. Simmer uncovered 6 hours.
Stir in remaining ingredients. Cook 2 hours longer. Remove from heat; cool 30 minutes. Strain stock, and discard solids. Cover and refrigerate stock until completely cool, at least 8 hours and up to 24 hours. Remove fat from top of stock, and discard.
Refrigerate and use within 2 days, or portion stock into freezer-safe containers and freeze up to 6 months.
