Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
turkey bones (remaining bones from 65 lb. cooked turkey issue)
7 gallon water, hot
3 quart (4 lb) celery, fresh leaves, stalks, large pieces
6-1/2 quart (8 lb) onions, dry, whole or quarters
Place turkey bones and water in steam jacketed kettle or cooking pot. Add vegetables.
Cover and bring to a boil; reduce heat and simmer 2 to 3 hours. Strain. Cool stock as quickly as possible. (Divide stock in two or more batches, if necessary, to hasten cooling.) Refrigerate until needed. Before using, remove layer of hardened fat from surface of stock and reserve for cooking.
NOTE:
1 lb 8 oz Soup and Gravy base, chicken, may be substituted for ingredients above.