Turkey Broth

• 1 turkey carcass (from a roasted bird)
• 2 onions, cut into chunks
• 2 carrots, cut into chunks
• 3 stalks celery, cut into chunks
• 1 bunch fresh parsley
• 4 cloves garlic, smashed (unpeeled)
• 1 teaspoon black peppercorns
• 2 bay leaves

1. Insert kitchen shears into the carcass and make a few cuts to get you started.
2. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
3. Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot.
4. Cover with cold water (about 7 quarts).
5. Bring to a boil, then reduce the heat to medium low.
6. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
7. Pour through a large mesh strainer into a pot; discard the solids.
8. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.
9. Photograph by Andrew Purcell

turkey carcass, onions, carrots, stalks celery, parsley, garlic, black peppercorns, bay leaves

Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-broth.html (may not work)