Whatever vegetables you like and think would add good flavor to your stock
Spices (we used 10 pepper corns, and some salt)*
1/4 c. Apple Cider Vinegar
- Chop veggies coarsely.
- Put carcass and vegetables in a large stock pot
- Cover completely with cold water
- Add ACV (apple cider vinegar), it helps bring out the delicious in the bones.
- Bring to an almost boil, reduce heat, and simmer.
- Let simmer for 8-20 hours
- Strain liquid into jars.
- Allow jars to cool then refrigerate overnight.
- A layer of fat should congeal on the top. Remove that and store the stock. We freeze ours (don't put too much in the jars, or the jars will break [VE])
If you are concerned about the way your stock will look, then you should skim off the frothy impurities that occur within the first hour of simmering. I have no idea what this means, I have tried to figure it out. I think if somebody showed me I would get it. The bright side is, you don't have to skim off the stuff on the top. Everybody makes their stock different. There is a ton of information out there about how to make your stock less cloudy. I don't honestly care if my stock is cloudy. It tastes delicious, and that's what matters.
The second time I made turkey stock, I only let it sit for 6-8 hours, and it was a very light color with very little flavor. The first time I let it go for 20+ hours and it was amazing! Third time will be the real test.
The vegetables are not really salvageable at the end because all of the goodness has been sucked out of the veggies and infused in the stock. I would compost them or something like that.
*Sparingly season because the stock will amplify the flavor and make things too strong or salty [VE]. If you add too much salt, there isn't much you can do about it. If you don't add enough, you can always add more later.
Like I mentioned in the notes, the first time I made stock, it was amazing. The second time wasn't as good, but I will still use it. I love chopping fresh vegetables for something like this, so that wasn't really a chore. The waiting for it to be done was probably the hardest part. Nope, I take that back. We don't have a strainer, but we do have a chemex (coffee pot that uses chemistry paper as the filter). So, I used the chemistry paper to strain out all the big stuff. that takes forever every time. Maybe I should just break down and get a strainer. Someday...