2 leftover turkey legs
2 leftover pork chop bones (roasted @450 for 20 mins)
2 corn cobs
1 bunch each of dill and cilantro stems
1/4 onion (diced)
1 carrot (diced)
1 bay leaf
2 tsp salt
The corn cobs, herb stems, turkey legs and pork bones are remains that I froze after using the leaves/meat/kernals so that I have them when I want to make stock.
Add enough water to cover turkey legs, add in everything else. Bring to a simmer and put in a 225 degree oven (so it barely simmers) for ~4 hrs (this way to you don't have to babysit the stock)
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