Making turkey stock is easy. You simply put the picked over carcass in a stock pot or slow cooker, cover with water and simmer for a few hours or over night. Let cool. Pour the whole thing through a strainer to catch the bones and meat. Then pick through the bones and separate out the meat.
That’s it! Yup … its that simple.
I didn’t cook a turkey this year, but did enjoy a wonderful meal hosted by my brother and sister-in-law, who was gracious enough to send us all home with goodie bags of left overs. I chose to take home a turkey leg, and turned that leg into these two bottles of stock and a bowl of dark meat.
In the days ahead, I will use the stock as a base for home made soup, and I might even use some as the liquid when cooking a batch of brown rice. The meat will get used in salads and warmed up in soup just before serving.
Low crap food at its best!