“Homemade stock is so much better than canned and wonderful to have on hand to throw together a quick bowl of soup. Your frugal side will enjoy using every last little bit of the bird. I keep a plastic bag in my freezer where I collect onion, celery and carrot trimmings (cleaned) to add to the stock pot next time I have a carcass on hand.”
READY IN:
4hrs 30mins
YIELD:
3 Quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Break the carcass into pieces in a large stock pot.
  2. Add water, dressing, vegetables and peppercorns.
  3. Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
  4. Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
  5. Add salt to taste as you go along, not all at once.
  6. After four hours, remove large chunks to a bowl and discard.
  7. Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
  8. Ladle into freezer containers, cover and set in the fridge overnight.
  9. On the following day, skim off the fat that has congealed on top.
  10. Cover the containers, label and date and freeze until needed.

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