New Years Day Resolutions – Turkey Stock

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

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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

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Method

  1. Put all ingredients into a large casserole or saucepan that has a lid
  2. Cover with fresh cold water
  3. Bring to boil on hob
  4. Cover.  Transfer to bottom oven of Aga or to an oven at 120c
  5. Allow to slowly simmer for 6 hours or overnight
  6. Cool, then transfer to fridge.
  7. Remove fat from surface and strain stock into bags/storage containers till ready to use.
  8. Freezes beautifully.

 

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