Name: Turkey Stock
Yield: Makes About 8 cups
Ingredients: 1 large fresh parsley sprig; 1 large garlic clove, sliced; 1 onion, sliced; 2 carrots, trimmed and sliced; 1 bay leaf; 1 teaspoon dried thyme; 2 teaspoons dried basil; 8 cups water; 1 turkey carcass, with a little meat on the bones; 2 ribs celery, sliced

Preparation info

Makes About
8 cups

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Whatever you do, don’t throw out the turkey carcass after it’s been stripped of the meat. It’s the beginning of a delicious stock that can be used for any of your favorite soup recipes calling for chicken stock or broth.

Ingredients

1 turkey carcass, with a little meat on the bones
8 cups water

Method

Cut the carcass into pieces with a large, heavy knife or meat cleaver if you have one; good heavy kitchen shears will also do the trick. Place in a nonreactive large stockpot. Add the water, carrots, celery, onion, garlic, parsley, bay leaf, basil, and thyme. Bring to a boil. Lower the heat; simmer, partially covered, for 3 to 4 hours. Skim any foam from the surface with