Easy Turkey Stock
You can freeze this stock for later use as a base for other soups.
- Total Time:
- Yield: 3 quarts
Photography: Clive Streeter
Source: Entertaining Good Things 2005, November 2003
- Bones of 1 cooked turkey
- 5 quarts water
- 2 onions, quartered
- 1 celery stalk
- 1 carrot
- 1 dried bay leaf
- 1 teaspoon whole black peppercorns
In a large stockpot, combine turkey bones, water, onions, celery, carrot, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer, skimming occasionally, about 2 hours.
Strain into airtight containers; cool completely. Cover, and refrigerate up to 3 days, or freeze up to 6 months.