Preparation time is 10minutes
Cook time is 3hours
Total time is 3hours 10minutes
Serve is for 6 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 4 bay leaves
- 2 carrots, roughly chopped
- 2 stick celery, roughly chopped (with leaves)
- 1 brown onion, roughly chopped
- 4 sprig parsley
- 6 black peppercorns
- 1 leftover roast turkey carcass
- 2 sprig thyme
Method
Step 1 of 3
Place carcass into a large stockpot with vegetables, herbs and peppercorns. Cover with 2 1/2 litres of cold water. Bring to the boil over medium heat.
Step 2 of 3
Reduce heat and simmer uncovered for 3 hours, skimming as necessary. Set aside for 30 minutes to cool.
Step 3 of 3
Strain stock into a large bowl. Cover and refrigerate overnight. Remove fat from surface. The stock can be frozen in sealed containers for 2-3 months.
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