When cooking hearty meals over the winter period you can't beat the flavour of a good old, home made stock. So with that in mind, don't waste your old turkey bones once Christmas meals are over, put them to good use by making a proper stock put of them. You can be as fancy or as simple as you like. My Nan just used to chuck the turkey bones by themselves in as she would put any extra ingredients in the main dish. I like to add some celery and an onion/a few shallots, but that is through force of habit.
However, if you want to get really fancy then try this recipe, but my Nan - God rest her soul - will probably tell me that all I have made is rubbish soup. I will leave it to you to decide.
Ingredients
1 x turkey carcass
2 x carrots, scrubbed or peeled, and cut in half
2 x large onions, halved
2 x stalks of celery
The green tops of 1 or 2 leeks
6 cloves of garlic, peeled
Salt and ground black pepper
Cold water
How to make turkey stock
Bring to the boil and simmer for a couple of hours until all the flavour has been drawn from the turkey bones.
Pour through a sieve and discard the bones and vegetables. Cheat! Of course you can always do what I do, which is to remove all the bones and large pieces of anything my slotted spoon can drag out. After that I attack what's left with a hand held blender.
Allow to cool for a while and if there is any fat floating on the top of the stock, skim it off and discard.
Taste the stock - it should have a good flavour. If you want it a bit stronger, just reduce it down a bit. Use what you need and freeze the rest of it until required.
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