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 - 1/3 tsp each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 stalks celery cut into thirds
1 carrot cut into thirds
1 onion peeled and quartered
1 tsp. dried or fresh parsley
1 leek white part cut into thirds
1-2 cloves garlic, crushed and chopped
1 bay leaf
Combine water, turkey, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.
Bring pot to a boil over high heat. Boil for 10- 15 minutes. Reduce heat to low and let simmer covered for 45 min. - 1 1/2 hr approx. , stirring occasionally. Skim off any excess foam and fat.
Remove pot from burner and let cool for 15- 20 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 the stock into heat proof plastic containers and place into the freezer until needed as well.
Makes 3-4 qt. of stock approx.