Don’t throw that turkey or chicken carcass out! You can so easily make delicious stock that will be a base for fantastic healthy soups. By making it yourself you can control the salt level, and use up leftover veggies, and of course waste nothing of your Thanksgiving turkey! You’ll feel very Martha Stewart trust us. This is a very loose recipe- you can add or omit almost anything. The more elements you add to the pot, the richer the flavor will be. It’s tempting to want to use a crock pot, but we’re trying to condense the flavors and reduce the stock, which requires an open simmering pot.
Combine in a large stock pot any or all of the following:
- Turkey or chicken carcass, usable meat removed and saved.
- 2-4 roughly chopped carrots
- 1 quartered peeled onion
- 2-6 smashed cloves of garlic
- 2-4 roughly chopped celery stalks
- leftover fresh herbs if you have them like thyme, rosemary, sage, and parsley
- 2 bay leaves
- a spoonful of black peppercorns
- sliced mushrooms
Cover all of this with water by a couple inches. Bring to a simmer, then reduce heat and leave simmering until liquid is reduced by half, about 4 hours. Then remove the carcass and large pieces of veggies from pot and pour through a fine mesh sieve into another bowl. Allow to cool for 30 minutes to an hour then skim any fat off the top that may have risen, or cover and chill overnight and skim any solid fat from top. From this point you can freeze the stock or use it in any recipe. It will not be salty, you will have to salt to taste, or soy sauce is a great flavoring as well. No fat, and you know exactly what is in your stock!