INGREDIENTS

INSTRUCTIONS

COPYRIGHT 1995 S.STEIGER
VEGETABLES OF CHOICE
HERBS OF CHOICE
1    Turkey or chicken carcass Water 1 Onions 2 Carrots 1 ts Celery 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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