Serves: 6
Total Calories: 48

* See note below.
1 turkey carcass or 1 chicken carcass and 1 pound chicken wings, backs, and necks*
8 cups water
1 onion sliced
2 ribs celery including leaves, sliced
1 carrot sliced
4 or 5 sprigs parsley fresh
1 teaspoon salt
3 or 4 peppercorns crushed
1 bay leaf
* See note below.

* Use Turkey or Chicken Broth (see below) as the base for this variation. Turkey or Chicken Broth * Break the carcass into pieces place in large stockpot or Dutch oven with skin and other available parts and add water. Bring to boil, reduce heat, and simmer, uncovered, for 10 to 15 minutes, skimming off foam as it rises to surface. Add remaining ingredients, cover, and bring to boil. Reduce heat and simmer for 1 1/2 to 2 hours. Remove from heat and cool remove carcass and pick pieces of meat from bones. Dice meat and refrigerate or freeze to use later. Strain the broth and refrigerate to allow fat to rise to surface. Lift off fat if using broth immediately. * Small amounts of leftover dressing and pork or veal bones can be included with the carcass for additional flavor when making broth. Cube a colorful array of vegetables such as carrots, squash, and celery add to broth with some peas and pasta. Serve with buttered toast for lunch or supper.

Nutritional Facts:

Serves: 6
Total Calories: 48
Calories from Fat: 0

More Recipes from the Never Say Leftovers Cookbook:
Basic Beef Broth Recipe
Bean and Lamb Soup
Beef Broth and Noodles or Rice
Beef Broth with Croutons
Beef Broth with Herbs
Beef Broth with Tomato
Beer-Cheese Soup
Chicken Broth with Rice
Chicken Soup Oriental
Chicken and Vegetable Soup
Creamy Chicken Soup
Creamy Vegetable Soup
Fish Chowder
Goulash Soup
Ham And Potato Soup
Peasant Soup With Basil Sauce
Tomato, Ham, And Cabbage Soup
Turkey Or Chicken Broth
Turkey-Vegetable Soup