Fortified Turkey Stock

So many people toss the turkey carcass once their holiday meal is over. This recipe is worth the rescue. It is super easy and very cheap, as you already have the carcass. Use it for soups, stews or even just to cook vegetables. It will give a deep, umami flavour to whatever dish you apply it to.

1 turkey carcass

1 large onion, halved, with skin on 2 carrots, roughly chopped

2 celery stalks, roughly chopped 5 cloves garlic

1 bay leaf

1 small bunch (about 12 sprigs) parsley

1 Break the turkey carcass into parts small enough to place in a large pot. Remove any meat from bones and set aside. If there’s any jus or odd inedible bits left over, place them in the pot, too. Cover bones with cold water and bring to a boil. Lower heat to a simmer and remove any scum that rises to the top.

2 Add in onion, carrot, celery, garlic cloves, bay leaf and parsley. Continue to simmer, uncovered, until liquid reduces by half, about 2½ hours.

3 Discard vegetables and bones. Strain liquid through a fine-mesh sieve. Let cool and then refrigerate until fat rises and solidifies at the top of stock, about 3 hours.

4 Remove fat and keep stock refrigerated until ready to use or freeze for later use.

Makes 1.5 L