Turkey/Chicken Stock or Bone Broth

Don't throw away all those good turkey bones from Thanksgiving or bones that you might have after a chicken dinner.  Make stock for your soups and stews for those cold days that lay ahead.  I always divide my stock into small containers and keep them at easy reach in the freezer.  A lot of my recipes call for only 1 or 2 cups of broth so it's handy to have these 8 ounce jars of broth available in the freezer.  I got mine on Amazon here.  Cooking this recipe also makes the house smell really good! 

1 roasted turkey carcass, broken into pieces, plus the reserved neck, glblets and any leftover skin. Or you can use about 2-3 pounds leftover chicken bones.  (You can still make this broth without leftover poultry bones simply by buying chicken backs or turkey parts at the grocery store which are usually cheaper.)
3 carrots, cut up
2 ribs celery, cut up
1 onion, unpeeled and cut into large pieces

3 cloves of garlic

1 tsp. whole peppercorns

1 tsp. salt

2 Tbsp. apple cider vinegar

1 bay leaf

2 sprigs fresh thyme or 1/2 tsp. dried

1/2 tsp. dried oregano

2-3 sprigs parsley

9-10 cups cold water

1.  Place all of the ingredients in a large stockpot. 

2.  Add water and bring to a boil.

3. Lower the heat and simmer about 4-1/2 hours. If you want to produce more of a "bone broth", let simmer for at least 12 hours.  Let cool for at least 2 hours.

4. Strain the stock through a colander.

5. Freeze in small, individual freezer containers and put date on them to keep track.  Make more as you use them up.