This is an easy and tasty stock I’ve made before, good for using the last of the holiday bird. Alton Brown [Link removed 12/11/2015 since Foodnetwork’s web page breaks browsers.] calls for 4 lbs (1.8 kg) chicken bones but I substituted turkey.

Here’s the herb/spice lineup.

 

Get it hot but don’t boil. Simmer 6-8 hours using schedule below. Prep time is short since little chopping is needed. You will need to skim the floating chicken fat periodically though.

 

When done, cool quickly in ice, cover in refrigerator and skim fat the next day.

Good for 2-3 days in refrigerator or frozen up to 3 months.

Ingredients

4 pounds chicken (turkey) carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2 (I only had 2)
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme (I substituted dried)
10 sprigs fresh parsley with stems (I substituted dried)
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Directions

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Recipe courtesy of Alton Brown and Foodnetwork.com [Link removed since Foodnetwork’s web page breaks browsers.]

 

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