A good stock is the base of all sauces and soups using your Turkey Bones you can make a fantastic stock for soup and any of the dishes listed on this website.
INGREDIENTS
All the bones from you turkey roast including wings and drumsticks
2 large carrots, roughly chopped
1 large onion, roughly chopped
2 sticks celery, roughly chopped
sprig of thyme, roughly chopped
1 bay leaf
water
oil
For a dark stock Fry off all the vegetables in a little oil to reach a good brown colour.
(If you would like to make a white stock do not brown vegetables just place them raw into a large saucepan and follow the rest of this recipe)
Place bones and vegetables in a large saucepan and cover the top of the bones with cold water by at least 5cm.
Bring to boil, skimming all the time taking away any of the scum that comes to the top.
Once the stock has boiled simmer very gently for 1.5 – 2 hours, skimming from time to time.
Strain and discard the solids. The stock can be chilled and any fat that solidifies on top can be removed. Then it is ready to use or freeze.