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Turkey stock

Not the most glamorous of photos, but stocks are an essential addition to our kitchen and there is lots to be made from the Christmas leftovers. Save the water used to cook the ham as it makes a really good base for minestrone.  Salvage all the precious turkey bones to make this delicious stock on Boxing Day. It will keep in the freezer and is great for soups and risottos.

Basic Turkey Stock

  • 2 large onions
  • 2 sticks celery
  • 2 carrots
  • turkey carcass, broken into pieces (add the wings if they haven’t been eaten – no chance in our house!)
  • 6 peppercorns
  • parsley stalks
  • bay leaf

Roughly chop the veg, leave the skins on, then chuck them into your biggest pot. Put the bones on top and add the herbs and peppercorns. Cover with cold water then bring to the boil, skimming off any scum that rises to the top. Once the stock is properly boiling you need to turn it down to a very gentle simmer and keep topping up with more water if any veg or bones get exposed. Skim every now and then. After about 2 hours you should have a clear and tasty stock. Pass through a fine sieve, then portion up and freeze until you need it.

(Original recipe from BBC Good Food Magazine, January, 2008.)

 

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