Great for soups, this leftover turkey stock makes use of the turkey carcass, which many people unwittingly toss in the trash, not knowing it can be the beginning of another great meal. There's a lot of flavor in them thar bones, and the remaining bits of meat and connective tissue add a richness to the stock that you just can't get from a can. After the turkey carcass has been picked clean, here's what you do.
Break up the carcass and place the pieces in a large stock pot. You may need to chop some of the larger bones up if you can't break them. Distribute the bones evenly in the pot, then pour in enough water so the level is one inch deeper than the level of the bones.
Slowly bring the pot to a simmer. Watch for scum buildup and skim if off as it forms. In order to pull all the flavor from the bones and bits meat, simmer the bones for about 2 hours. Next, toss in the seasonings and chopped vegetables and simmer for another hour.
Remove the stockpot from the heat and let it sit undisturbed for 10 minutes. During this time larger particles will settle out. Separate the liquid from the solids by slowly pouring it through a strainer. Try to keep most of the solids in the stockpot as you pour.
Your leftover turkey stock is now ready to use in turkey soup or just served as a simple broth. Since the stock is not salted as it's prepared, remember to salt to taste when it's used.
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