Home Made Turkey Stock

• Place the whole turkey carcass in a large stockpot.
• Add large chunks of vegetables and a few whole spices and sprigs of herbs.
• Fill the stock pot with cold water to cover the ingredients by about two inches.
• Simmer for several hours, adding a bit of water as necessary to maintain the volume.
• You do not want the stock to boil, as this will lead to too much evaporation.
• Also, the proteins and fats being released from the bones can emulsify and make the stock cloudy.
• This will not affect the final flavour of the dish, but if you want a pretty and clear stock, make sure the stock does not boil.
• The stock is ready when you can snap a small turkey bone in half with very little effort.
• Strain the stock through a fine strainer, pressing down on the solids.
• Discard the solids, and strain the stock again.
• If you are going to use the stock immediately, carefully skim off the fat that rises to the top.
• If not, you can leave the fat on as it can be more easily removed when solidified.

• 1 turkey carcass
• 1-2 yellow onions (skin on), cleaned and cut in half
• 2 large carrots, scrubbed and cut in half
• 2 ribs celery (leaves included), cut in half
• Parsley stems
• 2-3 bay leaves
• 10-12 whole peppercorns
• Cold water, to cover by 1”

• Use leeks, well washed, instead of onions
• Add 1 head of garlic, cut in half (or just a couple of whole cloves)

• In addition to the standard ingredients, add:
• a ½” piece of fresh ginger
• 2 whole star anise pods

• In addition to the standard ingredients, add:
• white wine (about 1/8 of the amount of water)
• 2 tomatoes, quartered and seeded
• 2-3 tarragon sprigs or stems