Herbed Turkey Stock

Name: Herbed Turkey Stock
Ingredients: 1 leftover turkey carcass (from a 12- to 14-pound turkey); 2 medium onions, cut into wedges; 2 celery ribs, cut into 1-inch pieces; 2 medium carrots, cut into 1-inch pieces; 6 garlic cloves, peeled; 4 quarts plus 1 cup water, divided; 1/2 cup packed fresh parsley sprigs; 1/3 cup fresh sage leaves; 1/4 cup fresh thyme sprigs; 4 bay leaves; 1 tablespoon whole peppercorns

11 ingredients

3 steps

Ingredients

1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 medium onions, cut into wedges
2 celery ribs, cut into 1-inch pieces
2 medium carrots, cut into 1-inch pieces
6 garlic cloves, peeled
4 quarts plus 1 cup water, divided
1/2 cup packed fresh parsley sprigs
1/3 cup fresh sage leaves
1/4 cup fresh thyme sprigs
4 bay leaves
1 tablespoon whole peppercorns

Directions

1

Place the turkey carcass, onions, celery, carrots and garlic in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
2

Transfer the turkey carcass and vegetables to a stockpot; add 4 quarts water. Pour remaining water into the roasting pan, stirring to loosen browned bits; add to stockpot. Place the parsley, sage, thyme, bay leaves and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
3

Discard the carcass and herb bag. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months.