1 large carrot, cut into 1-inch pieces
1 rib celery, cut into 1-inch pieces
1 medium onion, cut into eighths
1/4 cup chopped fresh parsley
1/4 cup chopped fresh thyme sprigs
1 bay leaf
1 turkey carcass, cut into pieces, plus any extra skin
3 quarts water plus any turkey drippings
1 teaspoon salt
1/2 teaspoon pepper
Melt butter in 8-quart saucepan over medium-high heat. Add carrot, celery and onion. Cook, stirring occasionally, 5-7 minutes or until browned. Add all remaining ingredients; continue cooking 10-12 minutes or until mixtures comes to a boil.
Reduce heat to low; cook, uncovered, 2 1/2-3 hours or until liquid is slightly reduced. Strain mixture through fine wire mesh strainer. Set aside to cool. Skim and discard fat. Discard all solids.
- Use kitchen shears to cut through rib bones and joints of turkey carcass so they fit better into a pan. You could use 2 carcasses of rotisserie or roasted chickens in place of the turkey carcass.
- When cooked, the broth will have a jelly-like consistency, similar to canned consommé. The broth is liquid when heated. Broth can be frozen, but the jelly-like consistency will break down when thawed. It is still fine to use in any recipe calling for stock or broth. It will turn liquid when heated.