11132 5 hrs 40 mins 15 mins 8 quarts (32 cups) Thu Oct 04 11:25:00 -0700 2007 Thu Aug 27 12:40:57 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11132 Thu, 27 Aug 2009 19:40:57 GMT Use the bird's carcass instead of just throwing it away Use the bird's carcass instead of just throwing it away. No matter how much you eat at the Thanksgiving table, when all is said and done there’s a mangled carcass left behind. Instead of throwing it out, make turkey stock. It can be used anywhere chicken stock is, from soup to main courses.

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Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.

Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.

]]> http://www.chow.com/assets/2007/10/turkey_stock290.jpg Kate Ramos 49 Soup/Salad/Sandwich 147 1 turkey carcass

]]> 121 2 medium stalks celery, coarsely chopped

]]> 119 1 large carrot, coarsely chopped

]]> 54 1 medium yellow onion, quartered

]]> 77 1 medium bay leaf

]]> 305 1 teaspoon whole black peppercorns

]]> 228 6 sprigs fresh thyme

]]> 461 poultry 1929 leftovers 184 vegetables 1619 omnivore 4070 carnivore 1136 clear your calendar 384 easy 388 healthy 232 soup 822 american 752 euro 252 french 1071 classic 812 old school 11633 simmer 10054 dairy free 1 chow 5931 kate ramos 213 thanksgiving 2747 make ahead 662 one pot 6027 gluten free 23680 affordable