8 lbs TURKEY BONES, cut into 3-inch chunks
6 qt cold water
1/3 lb celery with leaves, coarsely chopped
1/3 lb carrots, coarsely chopped
1/3 lb onion, coarsely chopped
4 parsley stems, chopped
4 tarragon stems, chopped
1/2 tsp dried thyme
2 Small bay leaves
1/2 tsp cracked black peppercorns
1 Clove garlic, crushed
Kosher salt To taste
Rinse turkey bones.
In a large stockpot, combine bones and cold water. Heat slowly until boiling. Skim foam from the surface.
Slowly simmer the stock for 4 to 5 hours.
Add chopped celery, carrots and onions.
Place parsley and tarragon stems, thyme, bay leaves, peppercorns and garlic on a 4-inch square of cheesecloth. Gather up edges and secure with twine. Place in stockpot and continue to simmer for about 1-1/2 hours.
Adjust seasonings as required. Strain stock. Cover and refrigerate.
Note: Yields about 1 gallon.
5 Total Calories
5 Calories from Fat
0 g Total Fat
0 % Daily Total Fat
0 g Saturated Fat
0 % Daily Saturated Fat
0 g Cholesterol
0 % Daily Cholesterol
370 mg Sodium
15 % Daily Sodium
0 g Total Carbohydrates
0 % Daily Total Carbohydrates
0 g Dietary Fiber
0 % Daily Dietary Fiber
0 g Sugars
1 g Protein
0 % Daily Protein
0 % Daily Vitamin C
0 % Daily Calcium
0 % Daily Iron