Turkey Broth from the Carcass

1 turkey carcass
1 onion
2 cloves garlic
1 stalk of celery
large bunch parsley
fresh sage leaves
2 bay leaves (if you’ve got one)

Place carcass, skin and giblets (if you kept them) in a large stockpot with other ingredients. Cover with water. Over a medium heat, bring just to a boil. Turn burner down to just low. Skim any foam or scum that may settle at the top. Simmer for four to five hours. If the bones start to stick out of the water, add just enough boiling water to cover them up.

Fill your sink with a layer of ice and place another pan in it with a strainer over the pan. Pour the stock through the strainer, catching any bones or vegetables. Allow stock to cool before moving to an airtight container and placing in the refrigerator. Remove any fat that forms on the surface layer, and then move the stock into the freezer or use in the next few days.