Turkey Stock is a traditional British recipe for a classic basic turkey-flavoured stock made with a turkey carcass, vegetables and herbs boiled together until flavoursome and then strained and which is an excellent way of making use of the last of the Thanksgiving or Christmas turkey. The full recipe is presented here and I hope you enjoy this classic British version of: Turkey Stock.
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Ingredients:
bones, skin and any trimmings from a cooked chicken carcass
1 carrot, scraped and roughly chopped
1 onion, peeled and quartered
1 celery stick (with leaves), roughly chopped
1 garlic clove, peeled and halved
6 black peppercorns
1 bayleaf
3 parsley stalks
3 coriander stalks
2 sprigs of tarragon
1 sprig of fresh thyme (lemon thyme, for preference)
Method:
Combine all the ingredients in a large pan. Pour over enough water to cover everything then bring the mixture to a boil. Skim off any scum or particulates from the surface, reduce to a simmer, cover and cook gently for about 150 minutes.
After this time, take off the heat then strain the liquid into a large bowl and set aside to cool. Cover with clingfilm then chill in the refrigerator over night.
The following day, remove and then skim off all the fat from the surface (use kitchen towels to remove the final pieces). This will keep in the refrigerator for up to three days and freezes well. If you are going to freeze, I would recommend reducing the stock by half by boiling, decanting into small aliquots and then freezing.
