Reprinted from The Blood Type Diet Website (www.dadamo.com) Turkey or Chicken Stock Contributed by: Dr. Pepper Added: Sep 22, 2010 at 10:37 AM Description: Basic homemade stock, for use in soups, stews, braises or other recipes, or as a standalone, simple broth. Recipe may be used for either turkey or chicken, depending on which is compliant for your type. Makes approximately 1 gallon of stock. Ingredients: 6 pounds of turkey bones/parts: necks, backs, whole carcasses, feet (no more than approx 1 pound of feet); [variation: chicken bones, necks, backs, feet] 3 cups onion (rough chop) [variation: 2 cups leeks, 1 cup onion] 2 cups carrots (rough chop) 2 cups celery (rough chop) stems from one bunch of flat leaf parsley (optional) 1 Tablespoon sea salt 1 bay leaf 4 quarts cold water ice cubes (enough to cool broth down; up to 8 cups) How to make it: Rinse bones and feet thoroughly under cold running water and remove all organ remainders and blood. Place bones and feet in large stockpot and cover with cold water. Bring SLOWLY to a GENTLE simmer, skimming scum from top continuously. Once at a simmer and most scum has been removed, add ice cubes to reduce temperature. Once ice has melted, remove as much fat and other scum as possible. Add remaining ingredients: onions, carrots, celery, parsley stems, salt and bay leaf. Bring slowly to a gentle simmer again, skimming scum from top as best as you can, trying to avoid skimming vegetables out of stock. Continue to simmer GENTLY for approximately 1 hour, skimming every few minutes, as needed. Remove from heat and let rest for 15 minutes or so. Place fine mesh strainer on top of large container that stock will go into. Ladle (not pour) stock from pot into fine mesh strainer. Do not push stock through strainer or stock will become cloudy. Leave cloudy stock with impurities (at bottom of stock pot) in stock pot and discard. Let stock cool to room temperature or cool container in ice bath. Store in refrigerator for up to 3 days or freeze for up to 3 months.