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Turkey Stock

  • SERVINGS: MAKES ABOUT 3 QUARTS
  • MAKE-AHEAD
  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
  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
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