So it's the Day After (Thanksgiving)

... And that turkey carcass is taking up WAY too much space in your refrigerator. So take it out of the fridge, and trim off any meat you might want for casseroles or sandwiches, then toss that bird in the biggest stock pot you own.  Here is the recipe for POULTRY STOCK.

Poultry Stock 

Turkey carcass, chicken carcass, or parts
Enough water to cover
2 bay leaves
Sprig of fresh parsley
3 or 4 peppercorns
1 medium carrot, sliced
1 medium onion, quartered
2 or 3 cloves (stick into onion for easy retrieval)\

 Cover the turkey with water, and set it on low heat. Add the rest of the ingredients below, and bring to a fast boil. Skim off any scum and fat which rise to the top. Turn down heat and cook at least 3 hours. I cook mine overnight on lowest setting. When done cooking, allow to cool to a safe temperature, then use tongs to remove big bones and remaining skin. Pour the stock through a strainer (and cheesecloth if you have it). Either return the stock to the pan and reduce it to a concentrated form, or pour into containers for freezing. Will last up to six months in the freezer.

With the addition of salt and herbs this stock makes an excellent simple soup. Add a little chicken breast, noodles, or veggies and you have soup that will make you warm and toasty on a winter day.