Caramelized Turkey/Chicken Stock

• 2 large leeks, cut lengthwise
• 2 large yellow onions, cut in fourths
• 2 heads garlic, cut in half (remove papery outside)
• 2 large celery ribs, cut in half
• 2 turkey neck (or 4 chicken)
• 2 turkey wings (or 4 chicken)
• 1 turkey carcass, with any leftover skin (or chicken)
• 14 teaspoon black peppercorns
• 1 teaspoon sea salt
• 8 -9 cups water

1. Crack the breast bone of carcass and flatten as much as possible.
2. Spray a lipped cookie sheet or roasting pan with cooking oil (lightly).
3. Put all the meat and vegetables on sheet and roast at 450 degrees for 45-50 minutes until nicely browned.
4. Shake pan several times while roasting.
5. After browning, put all the ingredients into a stockpot or large crockpot.
6. Bring to a boil (or strong simmer in crockpot).
7. Cover and reduce heat to med-low and allow to simmer 21/2 hours on stovetop, 4hrs.
8. on high in crockpot.
9. Strain and discard meat and vegetables (I use all of it in the dog food I make).
10. Cover pot and put in cool place overnight so that the fat will solidify and can be removed before using or freezing.

leeks, yellow onions, garlic, celery, turkey neck, turkey, turkey carcass, black peppercorns, salt, water

Taken from www.food.com/recipe/caramelized-turkey-chicken-stock-255964 (may not work)