Turkey Stock

By kgl1255

Ingredients

• 5 pounds leftover turkey bones (with some meat still attached), broken into large sections if necessary
• 1 pound yellow onions, skins on, halved or quartered depending on size
• 1/2 pound carrots, cut into 4-inch lengths
• 1/2 pound celery stalks, cut into 4-inch lengths
• 1/2 teaspoon whole black peppercorns
• 8 sprigs parsley

Preparation

Step 1

I. ln a 3-gallon stockpot,combine all ingredients
and fill with enough chicken broth/stock to cover ingredients by 3 inches when submerged (about 6 quarts).
2. Bring to a rapid simmer over high (do not boil);
reduce heat until bubbles barely break the surface.
Simmer until flavorful, about 2 hours, skimming
stock with a ladle every
30 minutes.
3. Strain stock through a fine-mesh sieve. Discard
vegetables. Remove meat from bones and save
for another use; discard bones. Let stock cool
completely before refrigerating. (To store, refrigerate, up to 1 week, or freeze, up to 6 months.)