2 c. cubed cooked turkey or chicken (1 inch cubes)
Turkey or chicken carcass
1 c. chopped celery (several stalks)
1 carrot, sliced
1 onion, sliced
6 peppercorns
1 bay leaf
4 cloves
Salt

Remove meat from carcass of turkey and set aside. Crack bones and place in kettle. Add skin, bouquet garni (peppercorns, bay leaf and cloves in cheesecloth bag). Cover with water. Simmer 2 hours. Cool slightly. Remove bones and bouquet garni by straining. Add meat and vegetables to stock. Chill. Skim off fat. Add salt to taste. Simmer until hot.