Turkey Stock

Ingredients

• 1 turkey carcass, cut into 4 - 5 pieces to fit into pot
• 1 large onion, peeled and halved
• 1 large carrot, peeled and cut in 2-inch lengths
• 1 celery rib, cut in 2-inch lengths
• 3 garlic cloves, smashed
• 2 cups dry white wine
• 1 bay leaf
• 5 sprigs fresh parsley
• 3 sprigs fresh thyme
• salt
• ground black pepper
• 4 1/2 quarts water

Directions

1. 1

   Preheat oven to 400°F Place carcass on baking sheet. Roast until bones turn brown.

2. 2

   Transfer browned bones to stock pot. Add onion, carrot, celery, garlic, wine, bay leaf, parsley, thyme, salt to taste, pepper to taste and water. Bring to a boil over medium-high heat, skimming any fat or foam that rises to the surface. Reduce to low, and simmer 4 hours or until stock is rich and flavorful.

3. 3

   Strain stock through a large mesh strainer; discard solids. Cool to room temperature, then refrigerate. When fat solidifies on top, remove and discard. Package, seal tightly and store in refrigerator up to 1 week, or freezer up to 6 months. (Leave 1" headspace for freezer storage.).