When you make your own stock you can control the amount of salt you add, so if you need a low sodium stock you can use yours. Turkey stock freezes perfectly so make lots and keep it frozen until you need it.
- 1 turkey carcass, cut into pieces
- 2 unpeeled onions, quartered
- 2 carrots, cut in half
- 2 stalks celery, cut in half
- 6 cloves garlic
- 4 sprigs fresh Italian parsley
- 1 tbsp (15 mL) black peppercorns
- 2 tsp (10 mL) dried thyme leaves
- 2 bay leaves
- 12 cups (3 L) water
Combine carcass, onions, carrots, celery, garlic, parsley, peppercorns, thyme and bay leaves in large stockpot. Pour in enough of the water to cover about 2 inches (5 cm) above bones). Bring to a boil. Reduce heat and simmer, skimming occasionally for about 3 hours. Let cool slightly.
Taste stock and add salt if desired to taste.
Strain stock through fine meshed sieve or cheesecloth lined colander, discarding solids. Skim fat from stock. Refrigerate broth for at least 4 hours to remove any sold fats on surface.
Ladle into small freezer-friendly containers and freeze for up to 4 months or refrigerate and use in 3 days.
Makes about 8 cups (2 L).
Tip: When the stock first comes to a boil, skim off top foamy layer for the first 15 minutes.
Tip: You can also refrigerate the stock overnight and remove the fat that forms on top of the stock. It’s a little easier to manage.