We certainly like to get the very best out of our Christmas turkey and one of our favourite things to make is homemade stock. Just place the turkey carcass in a large saucepan, add vegetables, 2 litres of water and slowly bring to the boil. Simmer for an hour, strain and allow to cool. It's really that simple!
It's wonderful for adding to homemade soup, as stock for risotto or even to add to gravy. It can also be frozen to use at a later date.
Place the turkey carcass in a large saucepan. Add the carrots, onion, leek, celery, peppercorns, salt and bay leaf. Add 2 litres cold water and slowly bring to the boil.
Simmer gently, uncovered, for 1 hr. Strain and allow to cool. Chill for up to 3 days or freeze for up to 2 months.