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Ingredients:
- 1 turkey carcass
- 3 sprigs parsley
- 2 medium onions, sliced
- 3 ribs celery, cut up
- 2 medium carrots, cut up
- 1 bay leaf
- 2 teaspoons dried leaf thyme
- 2 teaspoons salt
- dash pepper
Preparation:
Break up carcass and place in a large stockpot or Dutch oven. Add remaining ingredients; cover with cold water. Bring to a simmer over medium low heat. Reduce heat to low and simmer for about 3 to 4 hours. Cool slightly; strain broth into a bowl. Refrigerate then remove fat from top of broth.
Makes about 4 cups of turkey stock.
Makes about 4 cups of turkey stock.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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