You are going to need some poultry. Here are some options for what you can use
- Option 1: The turkey carcass including bones, neck, skin and the remaining meat stuck to the bones. This is best if it is cooked. Either use it after you cook your turkey or use the raw turkey bones and roast them for a bit until somewhat done and, maybe, a little singed.Sometimes you can buy a package of turkey necks. These work great.
- Option 2: The turkey (or chicken) giblets including gizzard, heart and liver.
- Option 3: Chicken skin and bones. You might have used a whole chicken and cut off the breast meat or removed the bones from the thighs or legs. There's also that part I call the chicken hips. Its the part on the other end of the backbone from the ribs. The thigh bones attach to the side of it. Its not really that great fried so you can save some up that way.
- Option 4: Some chicken parts. I like to use some frozen chicken wing segments but breasts with bones or thighs/legs would work just as well.
Put the following in a big stock pot:
- Poultry (as described in the list above) 15 chicken wings or 4 thigh/leg combinations or one turkey carcass plus neck and giblets or similar amount.
- 2 carrots - broken
- 2 sticks of celery - broken
- 3 medium yellow onions - cut in quarters (other onions are acceptable)
- 18 whole peppercorns
- 3 tsp salt
- 8 cups water
Add a bit more water if needed to cover everything.
Bring to a boil. Reduce heat to simmer and cover. Simmer for 30 minutes or until the meat is tender and falling off the bones. Turn off heat and let set for one hour.
Strain out the liquid. Store in jars or sealed plastic containers in the refrigerator. (You can freeze this if you pay attention to the container.)
Makes about 2 quarts plus whatever water you add to cover the vegetables and meat.
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