Yield: Yields about 3-1/2 quarts.
The leftover carcass from a Thanksgiving turkey is culinary gold; make this easy broth and you have the backbone of many delicious meals to come: soups, braises, you name it. You’ll get plenty of flavor using just the carcass, but if you have leftover leg and wing bones, throw them into the pot, too.
Refrigerate for up to 5 days, or freeze for up to 6 months.
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I have made this recipe twice but added three additional carrots for a little sweetness. It is a winner. Instead of discarding the strainings and solids, I give them to my Rottweilers.
Analyn from Southeast Asia.
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