Rating: 4.47 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk.

Recipe Summary test

prep:
15 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.

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Cook's Notes:

I keep ends of root veggies, tops of the peppers, and use them for the meat stock when I make soup from the Sunday roast. Leaving the skin on the onion will darken the stock and add more taste. I use roasted peppers and whole roasted garlic.

Nutrition Facts

63 calories; protein 2.1g; carbohydrates 11.7g; fat 1.2g; cholesterol 2.7mg; sodium 452.8mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
01/25/2015
Very good basic stock recipe! I let mine simmer longer than called for and didn't have celery on hand this time, but otherwise followed ingredients / instructions. As soon as it cools, I'll be dividing this into some ziplocs and getting this liquid gold in the freezer! Read More
(11)

Most helpful critical review

Rating: 2 stars
01/05/2016
Horribly bland. A recipe does not deserve 4-5 stars if the directions say to simmer 1 hour but everyone who succeeds at making it simmers it for 4 hours. I added more like 10 bouillon cubes and 20 cloves of garlic still bland This recipe needs SALT! Read More
(1)
15 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/25/2015
Very good basic stock recipe! I let mine simmer longer than called for and didn't have celery on hand this time, but otherwise followed ingredients / instructions. As soon as it cools, I'll be dividing this into some ziplocs and getting this liquid gold in the freezer! Read More
(11)
Rating: 4 stars
10/13/2015
Though this is a good recipe, I cook it for a lot longer...4 hours! I also added a tbsp. of dried parsley and thyme, plus salt and pepper. I don't use a lot of salt as that can be added in when making soup. Cook slow to keep stock clear. Read More
(10)
Rating: 5 stars
04/25/2015
I used this recipe to make turkey stock for the first time. It came out great -- thanks for sharing. Read More
(6)
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Rating: 4 stars
04/19/2017
SImmer for 3/4 hours. A good stock and a base for soup.some people seem to think this is a soup recipe. It is strained when cooked and the stewed veg are thrown out. Fresh vegs are added when making a soup. Read More
(4)
Rating: 5 stars
11/20/2018
I simmered the pot for 2 hours instead of 1 hour. I also added dried tarragon with about 30 minutes left. Read More
(2)
Rating: 5 stars
12/25/2020
I like this recipe for being a good base builder and showing the minimum how you can make a stock. Of course can alter the simmering time and add other flavors and spices, just make its suitable for a wide variety of recipes or you’re going to be stuck with a lot of stock (unless you enjoy drinking it, eww. ?? ) Read More
(1)
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Rating: 5 stars
12/06/2019
Great stock used in gravy and put it on turkey meatloaf I made some changes to the recipe like not adding turkey carcass it’s not an issue it’s just gotta be mentioned ! Read More
(1)
Rating: 2 stars
01/05/2016
Horribly bland. A recipe does not deserve 4-5 stars if the directions say to simmer 1 hour but everyone who succeeds at making it simmers it for 4 hours. I added more like 10 bouillon cubes and 20 cloves of garlic still bland This recipe needs SALT! Read More
(1)
Rating: 5 stars
12/26/2015
Made this Christmas Day with the left over turkey carcass. This is a great recipe! Read More
(1)