Turkey Broth

I have friends who will fight over the turkey carcass. I always want it to make more gravy or turkey pot pie. I know that the best part of Thanksgiving is the left-overs. Have a great turkey day!

Turkey Broth

1 turkey carcass (from the cooked bird)

Roasted skin, Giblets, neck, tail, BUT NOT The liver

2 onions, cut into chunks

2 carrots, cut into chunks

3 stalks celery, cut into chunks

1 bunch fresh parsley, if desired

4 gloves of garlic, smashed

Any scrapes you have of vegetables

1 teaspoon black pepper

2 bay leaves

6 quarts of water. (24 cups)

Take most of the turkey from the bones. With kitchen shears cut the carcass into 4 pieces. Put all the ingredients into a large crock pot or a large stew pot.

Bring to a boil, cover with a lid and reduce to medium and simmer 2-8 hours. The longer the

better. I have done this 14 hours and it was awesome.

Put into a large mesh strainer INTO a pot, pour everything into strainer.

Then discard the solids. Cool slightly, then refrigerate in covered containers for 3 days or

freeze for a later use.

**Gluten free and Dairy Free as long as you didn’t put stuffing into the turkey

when it was roasted.

I use this broth to make more gravy because in my world there is never enough gravy. Simmer and taste for strength, you may have to simmer uncovered awhile to get it to be a stronger taste. Add 2 Tablespoon of cornstarch combined in 1/4 Cup water for EVERY CUP OF BROTH. Finish off with seasonings like poultry seasoning and salt and pepper and parsley, garlic and onion powder.