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Preparation Time in Minutes

We try to do many things around the house foodwise ourselves. The reason is we know exactly what is in our food when we prepare it. When we have turkey, bone in chicken, or a whole chicken, we do a little happy dance because we are going to make broth or stock with it. We were given a turkey around Thanksgiving, and it was the same turkey I did the brine recipe with. So here is what you will need:

Roasting pan with adjustable heat setting or crock-pot

Carcass of a turkey-backbone, leg bone, etc.

1 gallon water

1/4 cup kosher salt

1 tbsp black pepper

1 tbsp rosemary

1 tbsp garlic powder

2 bay leaves

one whole onion

3 stalks of celery

1 cup carrots

1 tbsp apple cider vinegar (pulls marrow from bones)

1 sieve drainer

Place your carcass, water, and vegetables in roasting pan. Turn on roaster to 225 degrees. Place all your spices and mix well. Add your apple cider vinegar. Put top on roaster and cook for a very long time.

I let the stock cook for exactly 24 hours. Let the stock cool for a few minutes Take your sieve and drain all the bones and vegetables. You may have to run liquid through twice to catch excess fat.

When the mixture was cool we placed 2 cups in a quart size freezer zip plastic bag. This made about 8 bags or so.

This broth is great! We use it in so many dishes.