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Exceldor Turkey Broth

Ingredients

whole Exceldor turkey carcass (bones, skin, meat, fat, gelatin and leftover cooking juices with fruits and vegetables)
Sufficient amount of of water
1 onion, coarsely sliced
2 carrots, peeled and coarsely sliced
2 branches of celery, coarsely sliced
4 garlic cloves, crushed
3 bay leaves
1 tsp. of salt
tsp. of pepper

1. Place the turkey carcass with its scraps in a large saucepan. Add the other ingredients. Add enough cold water to submerge the carcass. Bring to a boil, reduce heat by half and simmer for about 4 hours.

2. Use a colander to filter the broth; drain well to recover all the remaining liquid (the last cup of broth recovered is always the most flavourful).

3. Let cool and refrigerate until the fat congeals on the surface. Use a spoon to remove the fat; discard.

Notes from Nicolas
This is the best broth in the world, the one our grandmothers and mothers used to make. The one that would fill the house with a nice smell and that we would eat on cool fall evenings. Comfort food, it was!