Turkey stock
Get the most out of your turkey by using the bones to make a stock. It can kept in the freezer to be used in soups, risottos and more
-
Prep:10 mins
Cook:40 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 88
-
fat 3g
-
saturates 1g
-
carbs 9g
-
sugars 0g
-
fibre 0.3g
-
protein 6g
-
salt 0.2g
Ingredients
- 1 turkey carcass, meat removed
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp black peppercorns
- 3 sprigs thyme
- 1 bay leaf
Method
Put all the ingredients into a large stock pot or your biggest saucepan, and top up with 2 litres water. Add more water to cover all the ingredients if needed.
Bring to a simmer over a high heat, skimming off any foam that appears on top of the liquid with a spoon. Reduce to a medium heat, then simmer, half covered, for 3 hrs – the stock will have reduced and concentrated its flavours. Or, if you prefer a lighter stock, cover fully while simmering.
Turn off the heat and leave to cool for a few minutes, then carefully strain into a container or bowl to cool completely. Will keep in the fridge for a week and for three months in the freezer.