Servings: 8 cups
Ingredients
- 1 leftover Turkey Carcass
- 5 Tbsp Canola or Vegetable Oil
- 3 Carrots
- 3 stalks Celery
- 2 Onion
- 5 cloves Garlic
- 2 Tbsp Tomato Paste
- 4 or 5 sprigs Parsley
- 2 Bay Leaves
- 5 Black Peppercorns
Instructions
- Preheat the oven to 425°F. Drizzle about `2 Tbsp oil` over the turkey bones, tossing to coat. Arrange the bones on 2 foil-lined rimmed baking sheets and roast until they are browned all over. Check them at 15-20 minutes, and if they need more time continue cooking but keep an eye on them to avoid burning.
- Meanwhile, roughly chop the `3 carrots`, `3 celery stalks`, and `2 onions`. Smash all `5 garlic cloves` with the flat side of a large knife.
- Heat `3 Tbsp oil` in a large stockpot over medium-high heat. Add the chopped carrot, celery, onion, and garlic, and cook for about 8-10 minutes, stirring occasionally, until the vegetables start to brown.
- Lower the heat slightly to medium and add `2 Tbsp tomato paste` and cook, stirring constantly, until the tomato paste starts to darken.
- Add roasted turkey bones, a few sprigs each of parsley and/or thyme, bay leaves, and peppercorns.
- Add the roasted turkey bones, `4 or 5 sprigs parsley`, `2 bay leaves`, and `5 peppercorns`.
- Add enough water to cover the contents of the pot by at least a quarter of an inch.
- Optionally, pour some boiling water onto the baking sheets and then pour into stock to capture more of the roasted bits.
- Set over medium heat, and bring to a low simmer. Lower heat to medium-low and cook for about 3 hours.
- Strain the solids from the stock and let the broth cool. Discard the solids. Then transfer the broth to Ball jars or other containers and refrigerate until completely chilled, about 6 hours. If necessary, skim any fat that rises to the surface of the stock.
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