Turkey stock

• turkey carcass↗1

  meat removed

• onions↗2

  chopped

• carrots↗2

  chopped

• celery stalks↗2

  chopped

• black peppercorns↗1 tsp tsp
• thyme↗3 sprigs
• bay leaf↗1

Step-by-step instructions

1. 1

   Put all the ingredients into a large stock pot or your biggest saucepan, and top up with 2 litres water. Add more water to cover all the ingredients if needed.

2. 2

   Bring to a simmer over a high heat, skimming off any foam that appears on top of the liquid with a spoon. Reduce to a medium heat, then simmer, half covered, for 3 hrs – the stock will have reduced and concentrated its flavours. Or, if you prefer a lighter stock, cover fully while simmering.

3. 3

   Turn off the heat and leave to cool for a few minutes, then carefully strain into a container or bowl to cool completely. Will keep in the fridge for a week and for three months in the freezer.