1 turkey carcass, broken up into sections*
2 yellow onions, chopped
2 large carrots, chopped
3 celery stalks, chopped
1/2 teaspoon whole black peppercorns
8 sprigs parsley
1 tablespoon cider vinegar
- In a 3-gallon stockpot or large crockpot, combine all ingredients and fill with enough cold water to cover everything by at least one inch.
- Bring to a boil; reduce heat to low. To get the maximum nutrients from the bones, simmer all day or 8 hours. If you don’t have time to do this, simmer for at least 2 hours.
- If using a crockpot, cook on low overnight.
- Let cool slightly and strain through a fine-mesh sieve. Discard the vegetables and bones. Let cool completely before refrigerating. If you cooked the broth for a longer time, you will have a rich, very gelatinous end product. Yields 3-4 quarts. (To store, refrigerate, up to 1 week, or freeze, up to 6 months.)
*You can just toss the turkey carcass into the pot all by itself and skip the vegetables. Your broth will not be as flavorful but you’ll use it as a base for soups, to which you’ll add your flavorful ingredients.