Smoked turkey stock

Yield: 2 Quarts

Ingredients:

2 lg Onions; coarsely chopped
2 lg Carrots; sliced
2 tb Oil
2 lb Smoked turkey parts; to 3 lb
3 qt Water
12 Peppercorns
5 Whole allspice berries

Instructions:

More delicate than stocks made with the more traditional smoked pork products ths is easy to do and makes a beautifully flavored base for soups and casseroles. 1. In a large pot saute the onions and carrots in the oil over low to moderate heat stirring occasionally until the onions are a deep golden brown and very soft. 2. Add the turkey parts water and seasonings. Bring to a simmer then cook uncovered over moderate heat for about 2 to 3 hours or until the liquid is reduced by about one-third. 3. Cool slightly then strain. Chill the strained stock overnight then skim off all of the fat that has congealed at the top. Source: "Blue Corn and Chocolate" by Elisabeth Rozin