Another year gone and a new start to 2017. All those resolutions to make. I bet the mostpopular is to do with diet and exercise. Apparently about 5% of us keep to it past 6 weeks Not great odds!!
I am determined to get to grip with eating better and make the most out of life. And whilst I would be delighted to lose weight that’s only partly what I mean by eating better. I want to make sure that I get the most out of all the food I buy and throw away as little as possible. And when I do eat meat I want to buy the best I can and by that I mean that I know it’s had as good a life as possible and that I use every bit of it
We had a Norfolk Black Turkey this year. I was able to see how it was raised and be confident that I was buying well for both my plate and my conscience. We’ve enjoyed it hot and cold. As a roast, in a curry and a quiche. In the wonderful Boxing Day sandwich with stuffing and cranberry sauce and in a risotto and now it’s forming the basis of various soups. Today it was the basis for a spiced butternut squash soup
This is the third and the final lot of stock I have made from our turkeys carcass. It’s taken three separate goes as it is such a big bird. What I don’t use immediately I freeze and use later. But the principles are the same for whatever bird you use chicken, pheasant, turkey It’s not an exact recipe so the quantities given are more of a guide than anything else
Stock
Ingredients
- chicken or part of turkey carcass (see above)
- 2 carrots (no need to peel), broken in half
- 2 medium onions (no need to peel) cut in half
- 2 stacks of celery
- 2 bay leaves
- parsley
- sprigs of thyme
- 10 peppercornS
- Put all ingredients into a large casserole or saucepan that has a lid
- Cover with fresh cold water
- Bring to boil on hob
- Cover. Transfer to bottom oven of Aga or to an oven at 120c
- Allow to slowly simmer for 6 hours or overnight
- Cool, then transfer to fridge.
- Remove fat from surface and strain stock into bags/storage containers till ready to use.
- Freezes beautifully.