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Prep Time
20 mins
Total Time
4 h
Makes
approx. 8 cups (2 L)

Ingredients

1
turkey carcass
2
large onions, skin on
2
large carrots, unpeeled
6 stalks
celery, including leaves
1 head
garlic, split in half
3
bay leaves
1 tbsp
black peppercorns
15 mL
1
leek, white parts only (reserve green portions for wrapping herbs)
2 sprigs
rosemary
5 sprigs
thyme
1/2 bunch
Italian parsley

Directions

Step 1
Place the turkey carcass in a large stock pot and cover with approx. 10 cups of cold water. Slowly bring to a simmer, using a ladle to skim off any impurities that rise to the surface.
Step 2
Meanwhile, cut the onion, celery stalks (set aside leaves) and carrot into a large dice and set them aside with the garlic bulb, bay leaves and peppercorns. Wrap the celery leaves, rosemary, thyme and parsley in the leek and tie it tightly with kitchen twine.
Step 3
Once the broth has come to a simmer, add the vegetables and herb bundle and return to a gentle simmer, continually removing any impurities. Cook gently for 4 hours.
Step 4
Strain the stock through a mesh strainer lined with damp cheesecloth; cover and refrigerate for 4-5 days, or freeze in airtight containers up to one month.

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