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Turkey stock

Ingredients

• Bones and skin from turkey
• Left over ham – bone, meat, skin
• Left over vegetables
• 2 - 21 litres cold water

Equipment

• Large saucepan
• Sieve or colander

Method

1. Place the leftover turkey bones, bits of ham and vegetables in a large saucepan and cover with the cold water.
2. Bring to the boil and simmer for 2-3 hours - do not allow liquid to dry up.
3. Remove the saucepan from the heat and drain off liquid through a sieve or colander into a large bowl.
4. Allow to cool and then place stock in fridge so that fat sets on the top.
5. Scrape off the fat and discard. The stock is now ready to either freeze or use in soup (try Christmas Broth recipe).

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