Turkey Stock

Happy Friday Lovelies

and what a beautiful morning greeted us

MrD and I had a wonderful Thanksgiving and were as stuffed as a couple of turkeys...

with plenty of leftovers for other meals

We decided that today we were just going to have a somewhat lazy day.. 

although my dear husband chose to put up the outside Christmas lights. 

Really.. he just can't sit still for too long

As for me... I decided to debone the turkey completely and  make some beautiful stock

The photo dosnt do it justice...as it was lighter and clearer than the pan shows

Leftover carcass from 1 (12-pound; 5.5 kg) roasted or fried turkey (see notes)
2 to 3 large carrots, cut into large dice
3 large celery ribs, cut into large dice
2 large onions, cut into large dice
Parsley sprigs and/or thyme sprigs
2 bay leaves
5 black peppercorns

• Put carcass, vegetables and into stockpot.
• Add enough water to just barely cover
• Set over medium-high heat, and bring to a simmer. 
• Reduce heat to a simmer and cook for 2 to 3 hours until stock has reduced slightly and is deep and rich
• Occasionally skim fat and scum from surface
• Strain stock through a fine-mesh strainer
• Return to pan and reduce for 15 minutes
• Let cool to room temperature
• Transfer to containers 
• Refrigerate for up to 2 weeks or freeze for up to 6 months.