Homemade Turkey Broth

Since I am cheap, no food ever goes to waste if I can do anything about it... even at the expense of my digestive health. Fortunately, when you boil the hell out of everything, it usually kills all the diarrhea-inducing germs, which is why turkey broth is my favorite way of salvaging a turkey carcass after it's been gnawed-upon and mauled by the frothing masses over Thanksgiving.

Ingredients:

1 severely mauled turkey carcass (some meat attached is OK)

1 cup finely diced onion

1 cup finely diced carrot

1 cup finely diced celery

1 tbsp oil or butter

Enough water to cover the carcass

Salt (to taste)

In a giant pot, heat up the oil or butter and fry the onion, carrot, and celery until it's fragrant and slightly tender. Dump in the turkey carcass (hack it up until it fits in the pot if you have to), then top off with water (until it covers the turkey). Salt it and bring to a boil. Turn down the heat and simmer for 1 hour. Come back and skim the fat if it bothers you, then leave it to simmer for another hour. The meat should be falling off the bones at this point. Once this happens, let the broth cool. Now you have turkey broth. You can pick out the bones if you want the goodness of the veggies and meat intact for a hearty soup base, or you can strain the whole damn thing and make a clear broth.

Tip from Marti: you can have awesome homemade broth any time if you freeze the broth in an ice cube tray.