Turkey Broth

1. 1

   Insert kitchen shears into the carcass and make a few cuts to get you started.

2. 2

   Then, use your hands to carefully pull the carcass into 4 or 5 pieces.

3. 3

   Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot.

4. 4

   Cover with cold water (about 7 quarts).

5. 5

   Bring to a boil, then reduce the heat to medium low.

6. 6

   Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.

7. 7

   Pour through a large mesh strainer into a pot; discard the solids.

8. 8

   Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

9. 9

   Photograph by Andrew Purcell

No additional tips available.