Turkey Stock

One of those stocks that is rarely used despite having so much flavour.

Prep Time 10

Cook Time 2

Total Time 2 10

Servings Litres

Combine all ingredients in a large pot and bring to a boil over high heat.
1 carcass turkey, 2 ltrs water, 3 sprigs parsley, 2 large carrots, 2 large onions, 2 ribs celery, 2 whole bay leaves, 8 whole black peppercorns, salt
Skim off the foam that rises to the surface, reduce the heat and simmer covered for 1 1/2 to 2 hours.
Remove the carcass and strain the stock through a fine sieve or a double layer of cheesecloth, discarding the solids.
Once cold, freeze to use later in soups and curries etc.