How to Make Homemade Stock With Leftover Turkey
  • Leftover turkey or chicken carcass
  • 1 medium onion
  • 3 carrots, peeled and cut
  • 4 celery stalks, cut in half
  • 1-2 teaspoons salt
  • ½ teaspoon pepper
  • 2 teaspoons parsley, chopped
  1. Place the leftover turkey or chicken carcass, including bones and skin, into a large stock pot. Fill the pot with enough cold water to cover the bones, plus a few inches. Add the vegetables and seasonings.
  2. Cover the pot with a lid and place the pot on the stove over high heat. Bring the pot to a full boil, then reduce the heat to a simmer.
  3. Simmer the stock for 2-3 hours. Occasionally skim the foam on the surface.
  4. Remove the bones, then strain the stock into another pot using a strainer.
  5. Store the stock in a container or glass jar for 2-3 days, or freeze in ziploc bags for 3-6 months.
Recipe by Saving Cent by Cent at