I used the turkey carcass left over from our Thanksgiving meal, but stock can be made with bones from beef, veal, chicken, lamb, etc. In addition to the carcass, I added leftover roasted vegetables, pan drippings, gravy, fresh onions, carrots and celery, bay leaves, sage, salt and pepper. Feel free to add your favorite seasonings.
A note about consistency: homemade stock can be gelatinous, rather then liquid. As the bones are boiled marrow is released, which when refrigerated, thickens the stock. When reheated, it will return to a beautiful, velvety consistency.
|To a large stock pot, add turkey carcass with meat removed, vegetables |
roasted with the turkey, turkey skin, pan drippings,
leftover gravy, fresh onions, celery and carrots, and herbs.
|Cover with water and bring to a simmer. Don't worry about the fat. Once the |
stock is cooled, you can easily remove the fat.
|Bring the stock up to a boil and reduce heat to simmer.|
Continue to cook, covered, for three hours, stirring occasionally.
|After three hours, strain stock into a large container. Refrigerate overnight.|
|After being refrigerated the fat will solidify on top of the stock. Remove|
fat and place stock in freezer containers. Freeze and use within six months.