rescued turkey stock

🥘 Ingredients

• • turkey carcass
• • water
• • celery ribs
• • carrots
• • onions
• • flat leaf parsley
• • peppercorn
• • dried thyme

📝 Instructions

1. 1 first , you need a turkey carcass , stripped of all its meat
2. 2 if you're lucky , you'll be at someone's home and they'll be throwing it away-- that's the time to shout , i'll take it !
3. 3 you will also likely discover that you'll be able to rescue a lot of meat off the carcass
4. 4 this is a bonus , since you now have the meat for the soup as well
5. 5 try to make the stock the day after the turkey was cooked , but if you have to wait another day or so , that's okay
6. 6 it'll taste best , though , if you can get to it soon
7. 7 let's get started
8. 8 first , get out a large pot
9. 9 next , start to strip off any meat clinging to the carcass
10. 10 put this in a container and set aside
11. 11 as you are stripping off the meat , continue to break up the bones and put them in the pot
12. 12 also put in the pot any turkey skin and all the other assorted"bits" that aren't edible meat
13. 13 when you have the pot full of bones , pour the cold water over and turn heat to high
14. 14 bring to a boil
15. 15 now wash up and prepare the veggies and parsley
16. 16 make sure to leave the onion skin on as it gives your stock a lovely rich colour
17. 17 when the stock comes to a boil , add all remaining ingredients and turn heat down to a lightly bubbling simmer , the type where the bubbles barely break the surface
18. 18 now let it simmer for 3 to 4 hours , stirring every once in a while
19. 19 i much prefer letting it reduce down to where i'll only get 7 or 8 cups of stock
20. 20 i find the flavour much better and stronger , even if i have to add water when making the soup
21. 21 if you only let it simmer till you have about 12 cups of stock , it will be ready sooner but the flavour is much weaker
22. 22 once you feel your stock is ready , strain it through a fine-meshed sieve into a large bowl
23. 23 if your sieve is not fine , line it first with cheesecloth
24. 24 discard the bones and veggies you used to make the stock , all their goodness is now in your stock
25. 25 refrigerate stock , covered , for several hours or preferably overnight
26. 26 then you can either make soup the next day , or freeze the stock
27. 27 make sure you skim off the solidified fat before you either make soup or freeze the stock