TURKEY STOCK
After the last of the turkey is alchemized into a rich stock for soup, the surplus can be tucked away in the freezer to serve as insurance for the long nights ahead.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 8 cups
Number Of Ingredients 6
Steps:
- Place carcass, carrots, celery, onion, and peppercorns in a large stockpot. Add water to cover by 1 inch. Bring to a boil. Reduce heat, and gently simmer, skimming foam as needed, for 2 hours. Strain, and discard solids. Skim fat from top. (Stock can be refrigerated for up to 3 days or frozen up to 3 months.)
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