There's nothing better than homemade stock. This recipe is for turkey stock, but chicken can be substituted for the turkey if desired.
Instead of throwing away your turkey carcass after the holidays, why not use it to make stock.
1 turkey carcass and or turkey parts
4 qt. water
1/8 - 1/2 tsp. each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 stalks celery, carrot, leeks quartered
1 onion peeled, cut into eighths
1 tsp. dried or fresh parsley
1- 2 cloves garlic, crushed and chopped
1 bay leaf
Rinse, peel and chop garlic, onion.
Rinse and cut celery, leeks and carrot into 4ths.
Combine water, turkey, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.
Bring pot to a boil over high heat. Boil for 5 - 10 minutes. Reduce heat to low and let simmer covered for 45 min. - 2 hr approx. , stirring occasionally. Skim off any excess foam and fat.
Remove pot from burner and let cool for 20 - 45 min. Pour stock through a sieve into heat proof containers. Discard turkey bones, vegetables and herbs.
Store in the refrigerator until needed. You can also put stock into the freezer until needed as well.
Makes 3-4 qt. of stock approx.