I love making batches of stock and storing it in small containers for later use. It’s a great way to use all the parts of a chicken, turkey or cut of beef. This recipe is for turkey stock and the stock can be interchanged with recipes that call for chicken stock.

• turkey carcass + neck
• 5 carrots, rough chopped
• 1/2 onion, sliced
• 1/2 cup dried parsley
• 2 tablespoons peppercorns
• 12 cups water.

Directions:

• Put all ingredients in large pot and bring to a boil.
• Reduce heat to low and cook for 4 hours.
• Pour through a strainer and remove fat. I use a fat separator to remove the fat.
• Store in freezer in 1,2, and 4 cup containers for later use.