[Isadora]

I saute onions, celery and carrots in a dutch (traditional stock is the classic mirepoix, namely carrots, celery & onions) oven with a couple tablespoons of veggie oil. I do this till the onions are clear (about 10-15 min). I do not add herbs or spices to my basic stock, I can do that later if I want.

I then add the turkey carcass and fill the pan with cold water. I bring this to a boil, then let it simmer for at least 2 hours, four hours is best. This brings all the flavor out of the roasted turkey carcass. I skim the top throughout the process of the fat.

I remove the carcass, let it cool, skim any fat, strain the liquid through cheesecloth and freeze 2 cups of the liquid in freezer containers. I then have poultry broth for making all kinds of dishes.