Turkey Stock

• Recipe by Jan Newberry

Ingredients

1. Carcass from a large turkey, cut or broken into 4-inch pieces
2. 4 quarts water
3. 3 carrots, cut into 2-inch pieces
4. 3 celery ribs, cut into 2-inch pieces
5. 2 medium onions, quartered
6. 4 unpeeled garlic cloves
7. 5 thyme sprigs
8. 1 small bunch of flat-leaf parsley
9. 2 bay leaves, broken

Directions

1. Put the turkey bones in a large stockpot, cover with the water and bring to a boil, skimming occasionally. Add the vegetables and herbs and cook over low heat, partially covered, for 2 hours. Strain the stock, pressing down on the solids. Refrigerate for up to 3 days or freeze for up to 3 months.Skim off the fat from the surface before using.