Steps
- 1
in a large stockpot combine turkey carcass, coarse chopped celery, coarse chopped carrots, halved onion, bay leaf, thyme, pepper and parsley. bring to a boil
- 2
skim off any foam and reduce hat to a simmer for 4 hours or until turkey falls apart
- 3
strain through a chess cloth lines sieve
- 4
pick out big meat turkey piece to use in your soup while discarding bones, skin, ect
- 5
refrigerate until fat solidifies on surface, remove fat
- 6
freeze, refrigerate for up to 3 days or use to make fantastic soup
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