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.


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.

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