Turkey stock: Easy, economical way to use more of the bird

Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It’s easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass.

Just place them into a large soup pot with a generous amount of water. Add some basic vegetables and simmer away for at least an hour. Skim, strain, and you have stock.

The longer you simmer it, the more the stock reduces, becoming deeper and richer in flavor and slightly darker in color.

Anything but the giblets and the liver can be added to the pot. It’s a less wasteful, more respectful way to enjoy meat. And these days, with inflation, we are all trying to stretch our food-buying dollars.

So buy that slightly larger-size turkey. When your house smells like Thanksgiving once again the