Yield: 4 quarts
carcass of 14 lb turkey
2 onions, peeled and quartered
2 celery stalks
2 carrots, peeled
4 sprigs parsley
2 bay leaves
4 qt water
10 peppercorns, whole
1 tsp salt
Place the carcass of a 14 pound turkey in a large heavy kettle.
Add onions, celery (tops included), carrots, parsley, bay leaves,
water, peppercorns and salt. Bring to a boil, then simmer for 2
hours. Remove and discard the carcass. Strain the broth, chill
and skim off the fat. Store the broth in a refrigerator or freezer
and use as a base for soups, sauces and stews.