[nancylmrn]

OK now the turkey stuff is over and I had this large turkey carcass I decided to make turkey stock for soup. I boiled the bones and meat, added carrot and onion, s & p and let it do its thing. Then when it was all done I separated the meat from the skin and bones and took out all the veggies and strained the entire pot with cheese cloth. Now I have this nice broth/stock but don't know how many points to use? I skimmed off as much fat as I could but of course there will still be some in there

Any ideas?

[QuilterInVA]

It's impossible to tell you. I'd refrigerate the broth so I could lift out the rest of the fat and then I'd count it as 0 points.