Recipe ingredients
- 1 turkey or chicken carcass
- 5 quarts water
- 1 pound carrots, diced
- 2 medium onions, diced
- 2 stalks celery, diced
- 1 1/2 cups chopped fresh parsley
- 3 cloves garlic, quartered
- 2 bay leaves
- 1 teaspoon dried whole thyme
- 8 peppercorns
- 6 whole cloves
Recipe method
- Combine all ingredients in a large stockpot.
- Bring to a boil. Cover, reduce heat and simmer 1 1/2 to 2 hours.
- Uncover and continue cooking 4 hours.
- Skim surface frequently for the first 2 hours to remove scum.
- Remove from heat. Let cool.
- Strain stock through a cheese cloth (or paper towel) lined sieve into a large bowl.
- Discard bones, vegetables and seasonings.
- Cover stock. Chill thoroughly.
- Skim and discard solidified fat from top of stock.
Other soup recipes:
Light poultry stock recipe
|
