Today, as I recover from Thanksgiving Day, I am making homemade stock for soups and other recipes. In a few hours I will be venturing out to a couple of stores with my Mother-In-Law (and fellow crafter).
Making homemade stock is very simple. Place the carcass in a big pot with water, add vegetables and a few herbs/seasonings. Let it simmer for about 4 hours, strain the solids from the broth and then let it cool in the refrigerator overnight so you can easily skim the extra fat that collects on the top.
Voila! You’ll find yourself with a flavor stock, much richer in flavor and perfect for making soups.
Even if you don’t plan to use the stock for anything in the near future, it freezes well. You can even freeze the broth in an ice cube tray for easier use in recipes.
I pretty much throw everything under the sun into the pot with the chicken (or, in this case, turkey): onions, carrots, celery, parsley and some salt and pepper; you can also add leeks, garlic, and fresh thyme and dill depending on your preference.