Turkey, Chicken, or Beef Stock

Turkey, chicken, or beef bones

1 onion, cut in half (leave the skin on)

2 carrots, cut in large pieces (leave the skin and tops on)

2 celery stalks, cut in large pieces

2 cloves garlic, smashed (skins on)

2 bay leaves

2 teaspoons black peppercorns


Place turkey, veggies, and seasonings in a large stock pot (8-qt). Fill with water, nearly to the top. Bring to a boil, turn down immediately to a simmer. Simmer, covered, for 2-4 hours.

Drain stock through a fine-mesh sieve or cheesecloth. Chill stock, then skim fat from the top.