Fish stock
A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients
Turkey stock
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 turkey carcassmeat removed
- 2 onionschopped
- 2 carrotschopped
- 2 celery stalkschopped
- 1 tsp black peppercorns
- 3 sprigs thyme
- 1 bay leaf
Nutrition: Per serving
- kcal88
- fat3glow
- saturates1g
- carbs9g
- sugars4g
- fibre0.3g
- protein6g
- salt0.2g
Method
step 1
Put all the ingredients into a large stock pot or your biggest saucepan, and top up with 2 litres water. Add more water to cover all the ingredients if needed.
step 2
Bring to a simmer over a high heat, skimming off any foam that appears on top of the liquid with a spoon. Reduce to a medium heat, then simmer, half covered, for 3 hrs – the stock will have reduced and concentrated its flavours. Or, if you prefer a lighter stock, cover fully while simmering.
step 3
Turn off the heat and leave to cool for a few minutes, then carefully strain into a container or bowl to cool completely. Will keep in the fridge for a week and for three months in the freezer.
