Use this stock as a broth for soups, or as an ingredient in other dishes that call for water. There is nothing better if you come down with a cold!
2 ½ quarts water (or enough to cover everything)
2 medium onions, chopped
2 medium stalks celery with leaves, chopped
2 medium carrots, chopped
4 cloves garlic, unpeeled, cut in half horizontally
4 parsley
sprigs
1 teaspoon fine sea salt or more to taste
1/8 teaspoon black peppercorns
The bones of a cooked turkey or chicken
2 Tablespoons of lemon juice (helps the body absorb the nutrients)
In a large pot combine all of the ingredients and bring to a boil over low heat. Reduce the heat and simmer, partially covered, for about 5 hours.
Add the lemon juice and adjust the seasonings.
Carefully spoon the stock into a strainer set over a large
bowl. Discard the solids remaining in the strainer. Cool the stock in the refrigerator and skim the fat off the top. Refrigerate for up to 5 days or freeze for up to 3 months.
