Saturday, May 23, 2009

Homemade Turkey Stock

1 poultry carcass (turkey or chicken)
fresh herbs (basil, oregano, rosemary, sage)
salt & pepper to taste
1 pouch dry poultry bullion powder
spice seasonings of your choice
1-1/2 c. rough chopped carrots
1 onion, chopped
3 stalks celery, chopped

Place carcass into a large roasting oven. I use a 20 qt. Rival roaster but it can be easily done in a large crockpot as well. Add in all ingredients. Fill with water until almost full. Cover and let cook at 350* for 8 hours. Or if doing this overnight, as I am, cook at 225* overnight and then turn heat to 350* come morning time to continue cooking if need be. What you are wanting to do is allow mixture to reduce and broth to enhance in flavor. Once broth is to the flavor you like, strain juice, place in canning jars and pressure can it for later use. If you don't have a pressure canner or want to mess with that, leave a 2-inch head space in your jars and they will freeze nicely as well.

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