Site search


How to make a good home-made turkey (or chicken) stock

publication date: Dec 26, 2007
author/source: Fiona Beckett
Download Print

Makes about 1 litre of concentrated stock

1 turkey carcass or 1 or 2 cooked chicken carcasses
1 onion, peeled and quartered
1 carrot, peeled and cut into 3 or 4 pieces
A few peppercorns or a bayleaf if you have them

To make the stock remove any herbs, onion, garlic or lemon you might have tucked into the bird when roasting it and put it in a saucepan with the quartered onion and carrot. Pour in just enough cold water to cover the bones and bring slowly to the boil. As it nears boiling point you’ll find froth rises to the surface - just skim it off with a spoon. Once the stock is at boiling point add the peppercorns and bayleaf if using, partially cover the pan and leave over a low heat so the stock is still cooking but not boiling fast (it should barely tremble). Cook the stock for about an hour and a half, checking it occasionally to make sure it’s not cooking too slowly or too fast. Strain the stock into a bowl and leave to cool. Ideally refrigerate it at this point which makes it easier to remove any fat which has accumulated otherwise run a large spoon over the surface of the stock several times to remove the clear layer of fat which will have risen to the top of the bowl. You can then use the stock in all sorts of soups, stews or rice dishes such as pilaus. You can keep the stock for up to 48 hours in a fridge or freeze it.



If you've enjoyed this article why not visit the Beyond Baked Beans page on Facebook where you can contribute your own tips and recipes.