Easy Peasy Turkey Stock (from a turkey carcass)
If you are cooking a whole turkey on Christmas day, you can repeat the same process with the turkey carcass, after you’ve eaten your lunch, and you will produce some really lovely turkey stock to use at a later date in soups or stews or anywhere you might usually use chicken stock.
Servings 4 people
Calories 35kcal
Ingredients
- 1 turkey carcass (or a chicken carcass will work too)
- 1 onion quartered
- 3 carrots roughly chopped
- 6 black peppercorns
- 3 bay leaves
- 1 sprig rosemary and/or thyme
- Small bunch of parsley ripped up
- 2 litres cold water
Instructions
- Put your turkey carcass and add all the rest of the stock ingredients. Put over a medium high heat, bring to the boil, then turn right down and put a lid on. Leave to simmer away for 60 minutes.
- After 60 minutes, remove the turkey carcass and strain the stock through a fine metal sieve into a clean jug/bowl/saucepan. Discard the carcass and all the bits left in the sieve.
- Allow the stock to cool to room temperature. Pour into an airtight container and freeze until needed.
- Defrost your stock for 24 hours in the fridge. Or you can defrost it by zapping it in the microwave or just melt it in a saucepan over a low heat.
Notes
If you want to, you can simmer your strained stock for a further hour on a low heat. This will make a super concentrated stock that you can freeze in smaller portions (e.g. in an ice cube tray) and add to dishes in place of a stock cube.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 8mg | Sodium: 38mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8310IU | Vitamin C: 10.1mg | Calcium: 27mg | Iron: 0.6mg