Any good soup starts with a great broth. If you have time to make your own, you'll know what I'm talking about! This recipe below is for a basic chicken stock.
2turkey or chicken bonesmeat picked clean and removed - one turkey or three chicken carcasses
3onions quarteredno need to remove the skins
4stalks celerycut into thirds
3carrotscut into thirds
1bunch of parsley
1head of garlicsliced in half
2bay leaves
2teaspoonheaping of whole peppercorns
2teaspoonssaltor omit if you prefer
Instructions
Gather all the ingredients. Wash the vegetables, scrub them clean no need to peel anything as you will strain it at the end.
In a large stock pot over medium high heat add, the turkey and/or chicken bones and vegetables. Add water to cover, usually three to four quarts. Cover tightly with a lid and bring it to a boil. Once it reaches a boil, reduce the heat to low and simmer loosely covered for four hours, stir occasionally. You may need to add more water, just keep an eye on it.
After four hours turn the stove off and allow the pot to cool. Once cooled, strain out the vegetables and bones and discard. I recommend storing the stock in four cup containers (I use pickle jars) and freeze until you’re ready to use.