Homemade Turkey Stock

• 12 cups (2.8 L) cold water
• 1 turkey carcass, broken into 3 or 4 pieces
• 2 celery ribs, with leaves, coarsely chopped
• 2 carrots, coarsely chopped
• 2 unpeeled onions, coarsely chopped
• 1 bay leaf
• 1 tbsp (15 mL) black peppercorns
• 6 fresh parsley sprigs or fresh coriander sprigs

1. In large stockpot, combine water, turkey carcass, celery, carrots, onions, bay leaf, peppercorns and parsley; bring to boil. Skim off any foam. Reduce heat and simmer for 4 hours.
2. Strain through cheesecloth-lined sieve set over large bowl; let cool. Refrigerate until fat solidifies on surface, about 8 hours. Discard fat. Refrigerate stock in airtight container for up to 3 days or freeze for up to 4 months.
3. Additional information : Switch It Up
4. Slow Cooker Homemade Turkey Stock Reduce water to 8 cups (2 L). Pour into slow cooker; add remaining ingredients. Cover and cook on low for 8 to 10 hours.

cold water, turkey carcass, celery, carrots, onions, bay leaf, black peppercorns, parsley

Taken from www.epicurious.com/recipes/member/views/homemade-turkey-stock-53047091 (may not work)