Turn every bit of your holiday turkey into something comforting and delicious with this simple homemade broth. Simmering the leftover carcass low and slow transforms it into a rich, nourishing stock perfect for soups, gravies, or sipping on its own. With just a handful of vegetables and pantry staples, you’ll create a deeply flavorful broth that freezes beautifully and keeps the cozy season going long after the feast is over..
Ingredients
- 1 turkey carcass, broken up into sections*
- 2 yellow onions, chopped
- 2 large carrots, chopped
- 3 celery stalks, chopped
- 1/2 teaspoon whole black peppercorns
- 8 sprigs parsley
- 1 tablespoon cider vinegar
Preparation
- In a 3-gallon stockpot or large crockpot, combine all ingredients and fill with enough cold water to cover everything by at least one inch.
- Bring to a boil; reduce heat to low. To get the maximum nutrients from the bones, simmer all day or 8 hours. If you don’t have time to do this, simmer for at least 2 hours.
- If using a crockpot, cook on low overnight.
- Let cool slightly and strain through a fine-mesh sieve. Discard the vegetables and bones. Let cool completely before refrigerating. If you cooked the broth for a longer time, you will have a rich, very gelatinous end product. Yields 3-4 quarts. (To store, refrigerate, up to 1 week, or freeze, up to 6 months.)
*You can just toss the turkey carcass into the pot all by itself and skip the vegetables. Your broth will not be as flavorful but you’ll use it as a base for soups, to which you’ll add your flavorful ingredients.
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