Turkey grossness put to good use....

I don't know if any of you have leftover bones and gross remains of your turkey, but if you do like I did put them to good use by making the best chicken stock you've ever had. Freeze it for future use and you will be thanking yourself for the time and money saved, not to mention the flavor that comes from what would otherwise go in the trash.

Pennyless Chicken (or Turkey) Stock*

Ingredients:

Leftover turkey bones chopped

2-3 large onions, chopped (you can leave the skin on)

2 large carrots, chopped

3 tbsp Extra Virgin Olive Oil

Salt & freshly ground pepper

1/2 cup of whole pepper corns

2 bay leaves

small bunch of flat leaf parsley

3 sprigs of sage

3 sprigs of thyme

12 cups of cold water

Directions:

In a large pot on medium-high heat combine turkey bones, carrots, onions, toss with oil and season lightly with salt and pepper. Let saute slightly for about 15-20 minutes stirring ever so often. Add 12 cups of water and remaining ingredients; bring to a rolling boil. Lower to a medium simmer and cover for 4 hours. Skim the fat off the top and cook for another 30 minutes over high heat or until reduced by half. Remove from heat and using a mesh strainer, strain stock into clean containers. Use immediately or store in sealed containers in the refrigerator for up to 3 days or freeze for up to 3 months.

*modified from Bobby Flay's Rich Chicken Stock & Alton Brown's Chicken Stock