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chicken stock

From The Wednesday Market

<p>a great way to control sodium and preservatives but the biggest benefit is the flavor!!</p>
Source: family recipe (Entered by carmen westerfield)
Serves: 8 quarts

2 bay leaves
1 onion coarsley chopped
3 stalks celery
garlic - about 3 cloves chopped
1 large bunch organo, parsley, sage, basil
1 roasted turkey carcass
2 sprigs rosemary

Step by Step Instructions
  1. i use the turkey (not just at thanksgiving). or a package of turkey wings or chicken parts. add all ingredients in a large 10 quart stock pot, fill to top. bring to boil, simmer for about 3 hours. refrigerate overnight. heat again and simmer for several hours. strain out bones. put in containers and freeze. great for all recipes that call for stock especially soups.