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CHRISTMAS RECIPES > Cooking With Holiday Leftovers

Turkey Stock

A recipe for the remains of the Christmas bird (it does not matter which sort). You will get lots of robust liquor with which to make soup.

Ingredients:

1 small turkey or large chicken carcass
1 large onion quartered
a couple of ribs of celery
1 small turnip if you have one
2 large carrots thickly sliced
half a small head of garlic
herbs: bay thyme and parsley stalks
a few mushrooms

Method:

Tear the carcass to bits and throw the pieces in a deep pan.

Dont forget to add the wings and jelly and other interesting bits.

The more meat on your bones the better your stock will be.

Put the onion celery turnip carrots garlic herbs : and mushrooms into the pot with half a dozen peppercorns.

You can add salt later.

Pour over enough cold water to cover completely the bones and vegetables and then a drop more. Bring the pot slowly to the boil.

Froth will rise which you should scoop off with a large spoon.

You need not be too thorough but if left behind it tends to make the stock cloudy.

Once the broth has come to the boil turn down the heat so that the liquid bubbles gently then partially cover with a lid.

Let it simmer away quietly for a good couple of hours.

Leave the stock to cool a little before you attempt to strain it.

I find it easiest to remove the carcass first even though it will collapse otherwise it falls out in alarming pieces and splashes everywhere.

Strain the vegetables from the stock and discard them they have done their work.

The broth is now ready to be used or cooled thoroughly covered lightly with clingfilm and then refrigerated until you need it.

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Holiday Leftover Ideas

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