As it is for most people the holidays are a crazy time for our family.  I made this turkey stock a month ago and am only getting to post about it now!  With the exception of the veg broth I use in a lot of recipes we cook with homemade stock.  It’s less expensive, I know what goes into it, and the sodium level won’t rocket your blood pressure.  Reading labels can be so frustrating at times.  The amount of sodium in the processed foods is scary.  And I love salt!  This recipe works for turkey, chicken, duck, and even goose though I haven’t tried goose yet.  It’s on the list.  😉

You will want a large pot, especially if you are doing this with turkey.  We used our brew pot which holds a few gallons.  It was deep enough if I broke up the turkey a bit.  Cut off most of the meat.  Some meat is ok.

Add an onion quartered and a large carrot which has been peeled and cut into large chunks.  These were our last carrots from the garden.  I also added a few crushed cloves of garlic.

We had frozen some celery from our garden.  It worked out quite well for this application.  You want the green leaves of the celery for a tasty stock.  I don’t understand why the stores seem to insist on selling celery with the leaves chopped off.  There is so much flavour in the leaves!  It’s a main reason why we grow our own celery.

Add sea salt and pepper to taste then fill the pot up with water.

Bring to a boil then simmer for 2-3 hours.

When this is nearly done prep the jars by sterilizing them for 10 minutes in boiling water.  Then fill the jars with the stock.  I know a lot of people spend time skimming the stock and removing fat but given the amount of fat versus the stock amount this is a relatively low fat stock.  As is works very well for us and our recipes.

While I am filling the jars I turn the heat on the water I used for the jars all the way down and toss in the rings and lids.  You don’t want to boil the lids.  Once the jars are filled I put the lids and rings on.  I tightened then put them back into the water and bring to a boil.  Once boiling I process for at least five minutes.

Once that is done I remove and tighten any rings that are loose.  Then I let cool.  I swear to you I took pictures of the final product.  I can not find them anywhere!  I checked my camera and my phone.  Nada.  They will probably show up down the road.  🙂