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Turkey stock in jars

Turkey stock

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Get the most out of your turkey by using the bones to make a stock. It can kept in the freezer to be used in soups, risottos and more

  • Freezable
  • Gluten-free
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
kcal88
low infat3g
saturates1g
carbs9g
sugars4g
fibre0.3g
protein6g
salt0.2g
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Ingredients

  • 1 turkey carcass, meat removed
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tsp black peppercorns
  • 3 sprigs thyme
  • 1 bay leaf

Method

  • STEP 1

    Put all the ingredients into a large stock pot or your biggest saucepan, and top up with 2 litres water. Add more water to cover all the ingredients if needed.

  • STEP 2

    Bring to a simmer over a high heat, skimming off any foam that appears on top of the liquid with a spoon. Reduce to a medium heat, then simmer, half covered, for 3 hrs – the stock will have reduced and concentrated its flavours. Or, if you prefer a lighter stock, cover fully while simmering.

  • STEP 3

    Turn off the heat and leave to cool for a few minutes, then carefully strain into a container or bowl to cool completely. Will keep in the fridge for a week and for three months in the freezer.

Goes well with

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