Braden Family Cookbook

Chuck Braden

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TURKEY BONE STOCK

1 left over turkey carcass

2 medium onions, chopped

4 carrots, peeled and chopped

4 stalks of celery, chopped

4 cloves of garlic, peeled

2 bay leaves

4 sprigs of fresh thyme

1 tablespoon black peppercorns

Salt

1 gallon of water to cover

Using a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain.