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.
- 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)
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.
The stock can be frozen for up to 2 to 3 months.