After-Thanksgiving Turkey Stock

• 1 meaty turkey carcass, chopped into large pieces
• 2 medium carrots, (do not peel) cut into 2-inch chunks
• 1 large yellow onion (do not peel), cut in half
• 2 large ribs celery, with leaves, cut into 2-inch chunks
• 1 teaspoon black peppercorns
• 1 bay leaf
• 6 sprigs fresh parsley
• 2 sprigs fresh thyme

1. Put the chopped turkey carcass in a 8-quart stockpot and add cool water to cover, leaving 2 inches of space at the top of the pot.
2. Bring to a boil over medium-high heat, then reduce the heat to maintain a steady simmer.
3. Using a large spoon or soup skimmer, skim off the brown foam that rises to the top.
4. After 5 minutes or so, the foam will become white, and no more skimming will be necessary.
5. Add the carrots, onion, celery, peppercorns, bay leaf, parsley, and thyme.
6. Partially cover the pot and adjust the heat so the stock barely simmers.
7. Simmer the stock for at least 2 but preferably 4 hours, adding water.
8. If necessary, to keep the bones covered.
9. Using a large slotted spoon, transfer the bones, meat, and vegetables to a large, fine-mesh sieve set over a large bowl to catch all the juices.
10. Discard the solids.
11. Pour the stock through the sieve into the large bowl.
12. Let cool.
13. (To cool the stock quickly, set the bowl in a larger one filled with ice water, or fill a sink with about 2 inches of ice water.)
14. Stir the stock, occasionally, to help cool it down.
15. Cover and refrigerate overnight.
16. The next day, lift and scrape the congealed fat from the surface using a large spoon.
17. Discard the fat.
18. Store the stock, covered, in the refrigerator and reheat when ready to use.

turkey carcass, carrots, yellow onion, celery, black peppercorns, bay leaf, parsley, thyme

Taken from www.cookstr.com/recipes/after-thanksgiving-turkey-stock (may not work)