About the Recipe
For the Broth…
2 lbs. carcasses and mixed bones (your left over holiday turkey)
2 tablespoons apple cider vinegar
2 1/2 quarts cold water
1 medium onion (with skin, chopped in half) (optional)
1 bulb garlic (with peel, cut in half) (optional)
2 stalks celery (with leaves, roughly chopped) (optional)
1 carrot (with ends, unpeeled, roughly chopped) (optional)
1 bay leaf (optional)
1/2 bunch fresh parsley (optional)
1 or 2 sprigs fresh thyme (optional)
3 or 4 teaspoons rubbed sage (optional)
Place the bones in a large crockpot along with the vinegar and water. Add the veggies and herbs, and let sit for 30 minutes so the vinegar can begin pulling the goodness from the bones. (This is not a huge deal; if you start your stock at night before you go to bed and don't want to wait, just omit this step.)
Set the cooker on low and cook for 12 to 24 hours.
The next day, strain the stock in a colander. Put the stock in the refrigerator to allow the fat to rise and solidify on the top (see recipe notes below). Skim the fat (save it in zippered bags in the fridge or freezer for gravies and for flavoring meals). Separate the stock into cup-size portions and freeze in zip-lock bags for future use.
You can also bottle the broth for your storage.