INGREDIENTS

INSTRUCTIONS

seed; or stalks 2 Bay leaves 2 tb Parsley 1 tb Sage leaves 2 tb
Oregano leaves 1 tb Rosemary leaves 2 Cloves, whole Water  Cram as much
of turkey carcass & leavings as will fit into crockpot.  (I usually
only manage to get about 1/2 of a carcass in.) Use all the  leavings,
including skin, even if you plan on defatting the stock. Add  remaining
ingredients and cover with water to within an inch or so of  the top.
Cover crockpot and cook on low at least 2-3 DAYS (not a  tyop!). Defat,
strain out solids, package in pints or quarts, and  freeze until
needed.  Sylvia's comments: This recipe, that I developed, is the
easiest I've  ever seen, and it produces the richest, most flavorful
stock. If it's  inconvenient to let it cool and package it after 3
days, let it cook  another day or so until it is convenient.  You can't
overcook it (at  least I haven't managed to), the longer it cooks the
richer it gets.  I do check it every day or so to see if I need to add
water, but I  rarely have to. Don't flinch at the cloves, they don't
add a clove-y  flavor but they do add a nice hint of something. Since
the stock is  unsalted, it is great for anyone trying to restrict
sodium intake.  And it tastes so good that I try to snag turkey or
chicken carcasses  whenever I can. Let others take home the meat and
stuffing, I want  the carcass! <g> I also make stock from the bones of
the whole KFC  Rotisserie Gold chicken we buy occasionally.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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