TURKEY STOCK

Turkey stock image

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

Provided by Anna Glover

Time 50m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 88 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium