Homemade Stock

        From Bullcityfood.com

• Bones of a turkey or chicken, meat, skin and fat removed
• 1 large onion, peeled and chopped
• 3-4 celery stocks, chopped, leaves removed
• 3-4 carrots, chopped
• 1 bay leaf
• 8-10 parsley stems, leaves removed (save the leaves for another use)
• 1 tsp whole black peppercorns
• 1 tsp dried thyme
• Water

In a large stock pot, combine bones, vegetables and herbs.

Pour in enough cold water to fully cover everything.

Bring stock to a boil and then reduce heat to low.

Simmer slowly for 4-5 hours, skimming the fat and foam off of the top every once in awhile.

The stock should be a golden color and taste like turkey/chicken.

Strain the liquid out and let it cool before storing in airtight containers in the refrigerator or freezer. This stock won't be salted like most store-bought stocks, so adjust future recipes accordingly.