Turkey Stock

There's always the question of what to do with leftover bits and bones. This recipe should provide a good supply of stock, which will freeze well.

Method

Put all the ingredients in a pot large enough to hold the carcass(you may have to break it down) cover with water and bring the lot to a boil. Simmer gently over low heat for two hours, skimming occasionally. Strain the stock into freezable containers, allow to cool and freeze. It will keep for up to three months.

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinents scarcity of sugar. Today, chu... keep reading

Accompaniment

Fleurie Georges Duboeuf

The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.