How To Make Turkey Stock
This turkey stock recipe is the perfect Boxing Day recipe to make the most of your turkey leftovers. Not only does it help reduce waste by using every bit of your festive feast, but the rich and flavourful turkey stock adds a delicious depth to soups, stews, and sauces. It’s a simple way to turn your turkey leftovers into something truly tasty and comforting. A must-try for Boxing Day!
Ingredients:
- Turkey bones, including neck, if available
- Vegetables: Onions, carrots, and celery
- Herbs and spices: A sprig of fresh thyme, a bay leaf, and a few whole peppercorns
- Cold water, enough to cover the ingredients
Method:
Step1: Place the turkey bones and neck (if available) into a large saucepan or stock pot.
Step 2: Add roughly chopped onions, carrots, and celery (if available), along with a few whole peppercorns, a sprig of fresh thyme, and a bay leaf. Pour in enough cold water to fully cover all the ingredients generously.
Step 3: Bring the stock to a boil, skim off any froth from the surface, then reduce the heat and let it simmer gently for 3 hours.
Step 4: Turn off the heat and let the stock cool slightly. Carefully strain it into a container. Your stock is now ready to use, or you can chill or freeze it for later.
How to Flavour your stock:
To create a richer, deeper-flavoured stock, roast the bones and vegetables until lightly charred before using.
Recipe by BBCGoodFood.
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