PCC Turkey Stock
Use this stock in the recipe for PCC Turkey Mushroom Barley Soup.
In a large soup pot, bring water to a boil. Reduce heat to low and add bones, carrots, celery, rosemary and onion. Simmer for 2 to 3 hours until it's darker in color. (Do not let stock come to a rolling boil at any time.)
Pour stock through strainer and discard all but stock.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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