Decent Turkey stock

  • Left over meals made since Christmas: Still 4 (plus 3 more in freezer)
  • Post Christmas day food thrown away so far: Two bags of rocket and a punnet of sweaty mushrooms.

OK, so not technically a leftover meal, but a good use of leftovers none-the-less. This has become a bit of a ritual for me every time I cook a chicken and this method seems to work equally well with a turkey. What you get is a decent none salty stock that’s great in risottos, soups, stews etc etc.

Take the bones of the turkey/chicken (break up a few of the bigger carcass pieces) and place into a decent roasting tin. Roast at 200 for 20 mins. This next bit you won’t find in any recipe book but I like to think of it as my little treat! Re-roasting the bones makes available meat that wasn’t much to consider on the first cooking especially the gelatinous bits and any re-roasted skin, scattered with a little salt they become tasty, illicit morsels. I always feel a little furtive whilst gnawing on them as if I’m doing something slightly shameful!

Once you’ve scavenged the bones and got over your shame put them in a large pot. Drain any fat off (pour into a jar and keep in the fridge for future use) and pour 500ml of water into the roasting tin. Heat the roasting tin over two burners and scrape off any bits that have stuck to the bottom this not only collects extra flavour but cleans your roasting tin too! Once you’ve scraped it all off pour the liquid over the bones. Add another 2.5 litres of water and bring to boil. Skim off any impurities and add some veggies and perhaps a few herbs. I used a carrot cut in have and slice length ways, a celery stick chopped in two and a quartered onion. Leave to simmer for a good 3 hours. If the water falls too low, top it up with a bit of freshly boiled water.

Once finished pour/ladel the stock and bones through a fine sieve or chinois into a bowl. Leave chinois propped upright into another bowl to catch the last bits that fall through.

Allow to cool and then refrigerate. Sometimes I add a little salt (shock, horror). Usually my chicken stock get’s used in risottos but my Turkey stock went into my Turkey Balti and added a wonderful depth of flavour.

I’d like to say I whittle the left-over roasted bones into useful kitchen implements, but I don’t, they go in the bin!

Adapted from a chicken stock recipe in The Cook’s Book.


2 Comments Add yours

  1. Jo says:

    Ha ha! You shameful furtive gnawer!

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