Turkey Stock

MAKES ABOUT 1-2 PINTS

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1 raw or cooked turkey carcasses with a little meat left on
giblets from the turkey if you have them, don't worry if you don't (neck, heart, gizzard) 
1 onion, quartered
1 leek, split in two
1 outside celery stick, roughly chopped
1 carrot, roughly chopped

6 black peppercorns
a few parsley stalks
sprig of thyme

 

You can chop up the carcass as much as possible to help fit it into your saucepan or put it in whole. Put all the ingredients into a saucepan and cover with cold water. Bring to the boil. Skim the fat off the top with a tablespoon. Simmer for at least 4 hours or leave over night. Strain and remove any remaining fat. Do not add salt. Leave to cool before storing in fridge or freezer.

© 2016 by Miniature Media.