Turkey Carcass Broth

I stole this recipe from http://kathleen.peterro.com/page/4/ In a crockpot, place chicken carcass, its skin and juices leftover after roasting. Grab some old veggies. (1/2 onion, 2 celery stalks, 1+carrots, 4-5 garlic cloves) Cut Veggies into large chunks. Cover the whole mess with water. You want plenty of water because there will be some evaporation. Add 2 Tablespoons of vinegar. Add a Bay Leaf for flavoring.* Set your crockpot on high. Put on the lid and wait for 12-24 hours. *If you have them, throw in a couple of chicken feet. These make a great gelatinous stock. Sorry if that grosses you out. after 12-24 hours 1. Set up this contraption: 1 qt jar + 1 canning funnel + 1 strainer (seriously though, a pasta stainer over a large bowl would work just fine) 2. Ladle (or pour) your chicken stock over the stainer. The trick here is that you don’t want any of the solids (bones, veggies, etc) in your stock. 3. Let your stock cool. I leave mine on the counter for a few hours before putting them into the refrigerator. After 8 hours of refrigeration, your stock is ready for the freezer. You can pour it into freezer bags or into ice cube trays (great for smaller jobs and easy to defrost). If I use freezer bags, I lie them flat on a cookie sheet in the freezer. Then after frozen, the bags can easily be stacked on top of one another. Just be careful thawing freezer bags; mine usually leak. To combat leakage, I place the frozen bag into a large bowl. If I use ice cube trays, I dump the little cubes into a plastic freezer bag. And then when I need some stock, I just pull out as many cubes as I need. I haven’t ventured into freezing my stock into canning jars yet. It’s tricky business. From my research, pint size jars work best, but you have to leave enough head room for expansion. In other words, DO NOT fill your jars to the top. You’ll find a broken glass in your freezer. Not pretty. Just ask my friend, Traci. Tell ‘em, Trac. Do you make your own chicken stock? How do you store it? What meals do you use it in?