Homemade Turkey Stock
I've always used my homemade stock within a few days, so I don't know how long it will last once refrigerated. But similar recipes state stock can be frozen for 2 to 3 months. But like I said, I have never needed to freeze my stock, so I can't vouch for that specific claim.
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- turkey carcass (from roasted turkey)
- 4 qt
- water (16 cups)
- 2 medium
- carrots, cut into 1-inch chunks
- 2 stalk(s)
- celery, cut into 1-inch chunks
- 1 large
- onion, peeled and cut into wedges
- fresh thyme sprigs
- 2 tsp
- fresh basil, coarsley chopped
- 1 sprig(s)
- fresh parsley
- bay leaf
- 1-2 tsp
- fresh garlic clove, minced
- 1 Tbsp
- fresh whole peppercorns (optional)
1Place all ingredients in a large stock pot. (I put everything in my extra-large roasting pan that I roasted the turkey in, with the carcass still in it, so the ends of the pan were positioned over the two burners on one side of my stove.) Bring mixture to a boil. Reduce temperature, cover pot, and simmer 1 1/2 hours. Stir occasionally (I stir about once every 1/2 hour or so).
2Discard turkey carcass. Cool stock for 1 hour.
Position a very fine strainer or cheesecloth-lined colander over a bowl that's slightly larger than it (to collect the stock). Pour cooled stock into strainer/colander. After all liquid is strained into the larger bowl, discard all the chunky remnants in the strainer or colander.
3If using immediately, skim fat from the stock. Or refrigerate 8 hours or overnight, then remove fat from surface when ready to use.
The stock can be frozen for up to 2 to 3 months.