We all have turkey leftovers, and this is a great way to use up that turkey carcass.
This recipe is based on a chicken stock recipe from Nourishing Traditions by Sally Fallon.
1 Turkey carcass, picked clean plus wings and leftover leg bones
1 onion, peeled and chopped into large chunks
1 large spoonful of chopped garlic (should be about 2 tablespoons if you use a measuring spoon)
1 small handful of dried parsely
Pepper to taste
3-4 stalks celery with leaves, chopped
5-6 baby carrots, chopped
2 quarts Pacific (brand) Free Range Organic Chicken stock
1 tablespoon apple cider vinegar (use the real stuff from the health food store - Bragg's brand)
Break carcass apart to fit into your crockpot if necessary. Add remaining ingredients, and cook on high for several hours. Strain through large colander into a very large bowl. Chill overnight in refrigerator, and skim fat from top. Use broth for any recipe.
For soup, add diced cooked leftover turkey, fresh chopped celery and carrots, and rice or noodles, if desired. Add salt and pepper to taste.