Kittencal's Homemade Deep Rich Turkey Stock/Broth

• 1 large turkey carcass (with some meat left on if possible)
• 2 medium onions, quartered
• 1 large celery rib, coarsley chopped
• 2 large carrots, peeled
• 4 quarts cold water (or use enough water to cover)
• 1 large bulb of garlic (separated into whole cloves, can omit if desired)
• 6 peppercorns
• 1 large bay leaf
• salt (optional and to taste)

1. Set oven to 400 degrees F.
2. Break up the carcass into smaller pieces then place on a greased baking sheet along with the onions, celery, and carrots,.
3. Roast for about 40 minutes turning once through cooking time.
4. Place the bones and vegetables in a large stock pot along with the garlic cloves, peppercorns and bay leaf (you do not have to peel the cloves).
5. Pour the water over; bring to a boil over medium-high heat.
6. Reduce heat to low then cover and simmer for about 3-1/2 hours.
7. Carefully strain through a sieve over a large bowl and discard the solids.
8. Cool to room temperature then refrigerate overnight.
9. The following day skim any excess fat from the top of the broth.
10. Refrigerate for up to 3 days or separate into plastic containers and freeze for up to 6 months.

turkey carcass, onions, celery, carrots, cold water, garlic, peppercorns, bay leaf, salt

Taken from www.food.com/recipe/kittencals-homemade-deep-rich-turkey-stock-broth-139755 (may not work)