Turkey Broth

INGREDIENTS
1    12 to 15 pound turkey carcass
2    large white onions (1 to ½ pounds)
2    large carrots (about 1 pound)
3    stalks celery, with some leaves
3-4  sprigs of flat leaf parsley
1    teaspoon black peppercorns

METHOD

Use a large (12 to 16 quart) sauce pan and break up the carcass to as small pieces as possible, using poultry shears if required. Place the carcass pieces into the large pan. Peel and quarter the onions and add to the pan. Wash the carrots, cut into 3 to 4 pieces and add to the pan. Wash the celery, cut into 3 to 4 pieces and add also. Add the parsley and the peppercorns to the pan. Add enough water to cover the carcass and vegetables by at least one inch. Bring to a boil, lower the heat to simmer, and cook for 4 hours.

Using tongs, a ladle or other device, remove the large pieces from the broth and discard them. Set a large sieve over another large pan and pour the soup through, again discarding the solids. Chill the broth for several hours and then skim the fat from the broth and discard the fat. Use the broth immediately or keep it refrigerated in air tight containers for up to 4 days. The broth can also be frozen and used within 4 to 6 months.