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Christmas Leftovers - Turkey Stock
Over the next few days we’ll share a selection of recipes to help you use up that expensive, but delicious, Turkey
Our first recipe can be the basis for many recipes (see our Turkey Noodle Soup tomorrow).
To make turkey stock, you will need the following ingredients: turkey bones, vegetables such as carrots, celery, and onions, a few sprigs of fresh herbs such as thyme and parsley, and water.
- First, gather all the ingredients and equipment you will need, including a large stockpot, a cutting board, a knife, and a colander.
- Begin by rinsing the turkey bones under cold water to remove any excess fat or bits of meat. Then, place the bones in the stockpot and cover them with cold water.
- Next, chop the vegetables into small pieces and add them to the pot. You can use any vegetables you have on hand, but typically, carrots, celery, and onions are used in turkey stock.
- Add the fresh herbs to the pot and season the stock with salt and pepper to taste.
- Bring the stock to a boil over high heat, then reduce the heat to low and simmer the stock for at least 4 hours, or until the bones are very soft and the stock has a rich, flavorful taste.
- After the stock has simmered, use a colander to strain the solids from the liquid. Discard the solids and let the stock cool to room temperature.
- Once the stock has cooled, you can transfer it to airtight containers and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- turkey bones
- vegetables eg carrots, celery, and onions
- a few sprigs of fresh herbs such as thyme and parsley,