Rich Turkey Stock

• Bones and skin from a cooked 12-pound turkey
• 2 carrots, each cut in half crosswise
• 1 celery stalk, cut in half crosswise
• 1 large onion, quartered
• 1 whole garlic head, halved
• 5 cups water
• 3 (14-ounce) cans fat-free, less-sodium chicken broth
• 1/4 teaspoon black peppercorns

1. Preheat oven to 425u0b0.
2. Cut the turkey carcass into quarters. Place the carcass, skin, carrots, celery, onion, and garlic on a jelly roll pan or shallow roasting pan. Bake at 425u0b0 for 45 minutes, stirring once.
3. Place turkey and vegetable mixture, water, broth, and peppercorns in a large stockpot. Bring to a boil; cover, reduce heat, and simmer 2 hours. Strain mixture through a sieve into a bowl, reserving stock. Discard solids. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard fat.
4. Note: Store the turkey stock in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.

turkey, carrots, celery stalk, onion, garlic, water, chicken broth, black peppercorns

Taken from www.myrecipes.com/recipe/rich-turkey-stock-1 (may not work)