Turkey carcass
1 bay leaf
1/2 tsp. dried marjoram leaves
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil leaves
1 med. onion, chopped
1/2 c. chopped celery
1/2 c. sliced carrots
Salt & pepper

1. Remove any meat from carcass. Set aside for later use.

2. Break up turkey carcass, cracking large bones.

3. Place bones in large kettle. Add remaining ingredients and cold water to cover.

4. Bring to boil. Reduce heat; simmer, covered for 3 hours.

5. Let stock cook slightly; strain.

6. Store stock, covered in refrigerator. Skim off fat before using.