Stop! Put the turkey carcass down! Don’t chunk it after your Thanksgiving feast; instead, use it to make homemade stock.
I love homemade stock – whether it be turkey, chicken or beef. It’s delicious, full of nutrition and extremely versatile. I like to call it “liquid gold” because it is so nutritious. Plus, you get extra bang for your buck. It’s amazing what leftovers, water and a little time can create.
- the leftover carcass from a turkey or chicken
- enough filtered water to cover the bird
- apple cider vinegar
- a whole onion, quartered
- 2-3 carrots, roughly chopped
- 2-3 stalks of celery with leaves (or use the ends you usually through away)
- 4-5 garlic cloves
- Remove as much of the meat off of the carcass as possible. Place the carcass in a large stock pot and cover with filtered water. Add a slash of apple cider vinegar (this helps get more nutrients from the bones into the stock.)
- Toss in the remaining ingredients.
- Heat to a boil then reduce the temperature to low and cover. Let the stock simmer for at least 8 hours and up to 24.
- Turn off the heat and let cool then remove and discard the bones and large pieces.
- Using a fine strainer pour the stock into a large container. Place in the refrigerator and let sit over night.
- You will notice all of the fat floating on top – skim off as much fat as you can. The stock will have a gelatin-like consistency. This is good! Natural gelatin is very nutritious!
- Put the stock into glass jars and store in the refrigerator and/or freezer for later use. Will stay good up to 5 days in the fridge and 6 months is the freezer.
Use as the base for soups and sauces. Homemade stock is great as a warm drink to sip on – especially if you have a sore throat or a cold.
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