|12-14 cups||cold water|
|2||stalks celery, chopped|
|2 tbsp||fresh lemon juice|
Don't throw out that turkey carcass! You have the basis of a hearty soup bursting with good taste and calcium.
- Push cloves into onion.
- In large saucepan, place carcass (broken up), enough cold water to cover, onion stuck with cloves, carrots, celery, lemon juice, peppercorns, parsley, bay leaf and thyme.
- Bring to boil. Reduce heat; simmer, uncovered, for 1 1/2 hours. Let cool.
- Set fine sieve over large container. Ladle stock into sieve, leaving behind dregs. Strip any meat from bones; reserve meat for turkey soup. Discard bay leaf, bones and vegetable. Let stock cool; remove any fat congealed on surface.
- Freeze stock in convenient 1-cup or 2-cup amounts.
Source: Bone Vivant! by Jan Main, Macmillan Canada, 1997.