Rich Turkey Stock

1. 1

   Preheat oven to 425u00b0.

2. 2

   Cut the turkey carcass into quarters. Place the carcass, skin, carrots, celery, onion, and garlic on a jelly roll pan or shallow roasting pan. Bake at 425u00b0 for 45 minutes, stirring once.

3. 3

   Place turkey and vegetable mixture, water, broth, and peppercorns in a large stockpot. Bring to a boil; cover, reduce heat, and simmer 2 hours. Strain mixture through a sieve into a bowl, reserving stock. Discard solids. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard fat.

4. 4

   Note: Store the turkey stock in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.