1 large turkey carcass
2 large onions, unpeeled
2 large carrots, scrubbed and unpeeled
3 stalks celery
4 quarts water
2 tablespoons cider vinegar
Place the turkey carcass in a large stock pot.
Add the water and vinegar and let stand 30 minutes so the vinegar can start leaching nutrients from the carcass bones.
After 30 minutes, quarter the onions, chop the carrots and celery into medium-sized chunks (about 2" in length) and add the to pot. Bring to a boil on high heat, skim off any foam, then turn the heat down to low and maintain a slow simmer for up to 24 hours.
Turn off heat and let cool, covered for about 30 minutes then, using tongs, remove the larger carcass pieces to a plate. Pour the contents of the stock pot through a fine strainer or colander into another large pot then place the full strainer atop the now-empty stock pot and allow to drip drain for several hours.
When the carcass pieces and vegetables are cool enough to handle, remove the strainer from the stock pot and add the drippings to the pot of cooled broth.
Pick over the carcass pieces and save any bits of meat into a zip-lock freezer bag and freeze for future use.
If pressure canning the broth, start the broth re-heating while preparing the pressure canner. Process quart jars for 25 minutes or pint jars for 20 minutes. BROTH CAN NOT BE PROCESSED IN A BOILING WATER BATH CANNER!
Otherwise, pour the cooled broth into freezer containers and freeze for future use.
Yield: 4 quarts
