Turkey Broth
By: Cheryl Dunkin
Published: Wednesday, February 26, 2014 - 1:30pm

Ingredients




1 Turkey Carcass, including skin, and whatever drippings are left in the pan after roasting
4 celery sticks
4 carrots
1 Yellow onion sliced into rings (keep the outer dry skin)
Salt and peppercorns
Any other veggies you have laying around (I threw in a tomato)
Cold Water

Preparation

1 *Place your carcass, skin and drippings into a soup pot or large pot of any kind 2 *Add your celery, carrots, onion skins,onion, salt, a handful of peppercorns and whatever else you wish 3 *Add very cold water to the cooking vessel depending on size to a few inches below the rim 4 *Start on high and when it starts to boil, turn it to low setting and let cook for 8 to 20 hours. (I leave mine on overnight with the lid on) 5 *You want it to just barely simmer, stir on occasion 6 After cooking strain into a large bowl, refrigerate overnight and the next morning skim the fat off the top 7 ****The key to keeping you and your family safe is NOT to put the hot stock directly into your fridge, that can be dangerous.  I fill my sink with cold water and ice and let it cool down, then transfer to the fridge****** 8 You are ready to use or freeze, I use either a gallon ziplock or the soup take out containers which I save for this purpose

About

I love making soup in the Fall and Winter months, something about the process I find really relaxing. I always start the process by making homemade stock, whether it is chicken, turkey, pork or beef.  I like that fact that I can add whatever flavors I like and can control the salt content, also I try to avoid added chemicals and stabilizers in the canned and boxed broths