Turkey Stock - cooking recipe

Ingredients

16 cups water
1 turkey carcass, bones, skin
leftover prepared stuffing
1 large onion, in chunks
2 stalks celery, in chunks
2 carrots, in chunks
2 bay leaves
10 peppercorns
4 tablespoons salt, to taste
1/2 teaspoon dried thyme
1 garlic clove, sliced

Preparation

Break the carcass into pieces in a large stock pot.
Add water, dressing, vegetables and peppercorns.
Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
Add salt to taste as you go along, not all at once.
After four hours, remove large chunks to a bowl and discard.
Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
Ladle into freezer containers, cover and set in the fridge overnight.
On the following day, skim off the fat that has congealed on top.
Cover the containers, label and date and freeze until needed.