Turkey Broth is simple to make, freezes really well, and is great to replace chicken stock in all of your favorite recipes.
Servings: 12 cups
- turkey carcass broken apart
- 2 onions peels removed and quartered
- 2 celery stalks cut into three inch pieces
- 2 carrots peeled and cut into three inch pieces
- 4 garlic cloves cracked
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 2 bay leaves
- 2 teaspoons peppercorns
Place all of the ingredients in a large crockpot or dutch oven. Cover with 12 to 16 cups water.
If cooking in a crockpot, cook on high for four hours.
If cooking on the stovetop, bring to a boil and then reduce the heat to a very low simmer, cooking for 4 hours uncovered.
At the end of the cooking time, strain the liquid though a cheesecloth lined strainer. Then, if desired, use a fat seperator to remove the fat from the top of the broth.