Turkey Stock

1. Break up the bones in the carcass: remove leg and wing bones and break down the rib, breastbone, and backbone. Turkey bones should fit in a large stockpot.

If possible, use the turkey neck, gizzards, heart, and liver from the turkey. If unavailable, use wings and drumsticks to total 3 pounds with the carcass.
~if using neck, gizzards, heart, and liver, (or wings and drumsticks) roast in a 400º oven until golden brown. Remove from roasting pan and drain on papertowels. Defatten roasting pan and deglaze to remove stuck on bits with a 1/2 cup water.

2. Place the bones, neck, gizzards, heart, liver, and deglazing liquid in a large stockpot and cover the bones completely with cold water. Water should cover bones by 3 inches.
3. Bring the water to a boil.
4. Completely skim all of the foam (scum) from the stock.
5. Reduce heat to a medium simmer.
6. Add 2 onions, quartered; 1 carrot, quartered; and 1 celery stalk, quartered.
7. Add a sachet of herbs (3 parsley stems, 3 sprigs of thyme, 2 bay leaves), tied with butcher's twine.
8. Allow stock to simmer (not boil) for up to 3 hours. Skim stock when necessary. Add more cold water if needed.
9. Remove stock from heat and carefully remove bones, vegetables, and sachet, using tongs or a large strainer. Discard solids.
10. Strain stock into a clean pot large enough to hold liquid. Let stand, stirring often to ensure even cooling throughout the liquid.
11. Remove fat with a spoon (fat is easier to remove when the stock is cold or frozen).
12. Chill.
13. Portion stock into containers.

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