- Ingredients
- 1 turkey carcass, skin removed
- 3 sprigs parsley
- 2 medium onions, sliced
- 3 ribs celery, cut up
- 2 medium carrots, cut up
- 1 bay leaf
- 2 teaspoons dried leaf thyme
- No more than 2 teaspoons salt
- 1 tbsp of peppercorns
- Directions
- Place carcass in a large stockpot or Dutch oven. Add remaining ingredients; cover with cold water. Bring to a simmer over medium low heat. Reduce heat to low and simmer for about 3 to 4 hours. Cool slightly; strain broth into a bowl. Refrigerate stock or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.
