Oven Turkey Stock

After serving turkey, don’t discard the carcass. Leave bones, neck and gizzard in the roaster pan. Wash and coarsely chop onions, carrots and celery. Add parsley, thyme and peppercorns as well as a bay leaf, if desired. Cover everything with water. Place in a 325ºF oven for 3 to 4 hours.

Remove from the oven. Cool slightly and then strain the mixture through a sieve into storage containers. Discard bones and vegetables. Refrigerate stock overnight. Then remove fat which has hardened on the top and place into storage bags or containers.

Stock can be used or frozen for later use. Makes at least 1 gallon of stock.