I love making batches of stock and storing it in small containers for later use. It’s a great way to use all the parts of a chicken, turkey or cut of beef. This recipe is for turkey stock and the stock can be interchanged with recipes that call for chicken stock.
- turkey carcass + neck
- 5 carrots, rough chopped
- 1/2 onion, sliced
- 1/2 cup dried parsley
- 2 tablespoons peppercorns
- 12 cups water.
Directions:
- Put all ingredients in large pot and bring to a boil.
- Reduce heat to low and cook for 4 hours.
- Pour through a strainer and remove fat. I use a fat separator
to remove the fat.
- Store in freezer in 1,2, and 4 cup containers for later use.
