Homemade Turkey or Chicken Stock

What do you do with a leftover turkey carcass and pieces that you didn't use during Thanksgiving? Make turkey stock. This stock is simple and requires very little effort. Just dump the ingredients in a pot, boil, and reduce to a simmer. Use it in place of chicken stock in any dish or soup.

Homemade Ingredients

Prep: 30 min
Cook: 4 hours
Total: 4 hours 30 min
Yields 4-8 quarts

½ turkey carcass or 1 chicken carcass
Remove all usable meat from turkey and save for another recipe. Take remaining half carcass and place in a large stockpot. If you have a whole carcass, cut it in half and freeze the second half. You can reuse it to make another batch of turkey stock sometime within a few months of freezing. If using chicken, place entire carcass in large stockpot.
yellow onion, peeled and coarsely chopped
3 carrots, quartered
2 celery stalks, quartered
¼ cup parsley, stems and leaves
2 tablespoons thyme
1 bay leaf
Place onion, carrots, celery, and spices in stockpot. Cover with cold water until all ingredients are submerged by one inch.
Bring to a boil over high heat. Reduce heat to medium-low to maintain a steady simmer.
Simmer for 4 hours, uncovered or partially uncovered. Skim off any foam that rises to the top.
Remove carcass and any veggies using a pair of tongs or a strainer. Strain remaining stock through a fine mesh strainer or cheesecloth.
Use stock immediately, or if you have excess stock, store in an air tight container in the refrigerator for up to one week.