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Leftover T-Day Turkey Stock

"A exceptional way to use up each ultimate little bit of the turkey from Thanksgiving Day. Stock can be used proper away or frozen and used later."

Ingredients :

• 1 tablespoon olive oil
• 3 ribs celery, chopped
• 2 carrot, chopped
• 1 onion, quartered
• 1 head garlic, halved lengthwise
• 2 pounds leftover turkey carcass, or as wanted
• 2 bay leaves
• 4 teaspoons salt
• 1 tablespoon whole black peppercorns
• 1 sprig rosemary
• 1 teaspoon ground sage
• 4 quarts water, or as wanted

Instructions :

Prep : 15M	Cook : 10M	Ready in : 4H25M

• Heat oil in a large stockpot over medium warmth. Cook and stir celery, carrots, onion, and garlic in oil until barely softened and fragrant, five mins. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook till fragrant, 5 mins greater. Pour enough water in to cover turkey and veggies.
• Bring combination to a boil, cowl pot, and reduce warmth to low. Simmer, skimming fats occasionally, until flavors are combined, 4 to five hours. Strain liquid right into a field and discard carcass and veggies.

Notes :

• The nutrients statistics for this recipe includes the whole amount of the stable stock elements. The actual quantity of the solids consumed will vary.
• Try the usage of a Reynolds® gradual cooker liner to your slow cooker for easier cleanup.

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