Serves: Makes ~3 litres
Preparation and cooking time: ~2 hours
Hi everyone – I’ve got some good news and some bad news today and since I always like to end on a more positive note I’ll start with the “bad”. I’ve decided to take a break from blogging for a while. It is a temporary hiatus, I promise that. I’ve said this many times, but food, blogging, and the community surrounding it are some of my biggest passions so I’m not doing what some people do – you know, when you get really in to a blog and the creator says they’re taking a break, and then two years later you’re still waiting for them to come back…! Don’t worry, I’m not doing that, but I always said that this is supposed to be a pleasure, not a chore. If I ever started feeling like it was getting to be too much hard work then I’d take a step back. So that’s what I’m doing – I’m taking a step away from blogging, from the community, from the computer even, so I can focus my time on my family.
I might be around your blogs every so often, just to keep in touch, you know. You can also subscribe to me on Facebook, by Email or RSS by following the links on the right of the page to keep updated on when I’m back. How long will I be gone? Well, I don’t really know – a few weeks, a month, maybe a bit more – I just feel like I need a break; some time to get some new ideas without the stress of constantly feeling like I have to post something new. I’ll be back eventually with the promised write-up of the Secret Santa gift exchange as well as something fun, and believe me – I already have some recipe ideas up my sleeve… I just really feel like I don’t have the energy right now. I’m sorry – I hope you’ll all understand, and do hope you’ll feel better after seeing an up to date picture of my little guy!
Moving on to today’s recipe – it’s not really a recipe though. It’s probably something which many people already do, but for those of you that don’t then let this be a little nudge. If you’re not fully utilising the leftovers from your turkey after Christmas then not only are you missing out on something awesome, but you’re also chucking perfectly good stuff in the trash. I don’t want to go all preachy, but as a meat-eater I like to remind myself that I’m eating something that was actually alive. If I have something which was raised and slaughtered so that I could enjoy a delicious meal it’s respectful to eek every last scrap of nourishment out of that animal so it’s not going in the garbage, half-eaten.
You can do this with any bird (or meat in general), but what with Christmas having just passed I’m guessing there’s more than a couple of people out there with a turkey carcass sitting in their fridge, while the owners are so sick of the sight of turkey, potatoes, sprouts and other Christmas food right now that you just want it gone. Well, here’s a great way of clearing it out and making another two or more meals out of that tiresome turkey.
Firstly, make sure you pull off all the meat – take any meat left on the wings, legs, and chest and shred it up. You can use this immediately for another meal if you want – cover it with some egg and bread-crumbs and fry it for something easy, or spice it up, add it to a salad and so forth. Once you’ve got the bare carcass left then you can make the stock – which is super simple, but because a recipe post wouldn’t be a recipe post without a recipe, I have included one below.
Have a good day everyone, and happy new year too! I’ll be back in the new year, invigorated and refreshed!
- 1 Turkey (or other bird) Carcass, excess meat removed
- 3 Carrots
- 2 sticks of Celery
- 1 Onion
- Start off by pulling off the legs and wings from the turkey. Separate the bones at the joints and crack the bones using a cleaver or heavy knife. Hack the body into two or three pieces and place everything into a pot. Peel the onion and cut into quarters, and then roughly slice the carrots and celery. Add into the pot with the turkey carcass.
- Cover the pot contents with water and cover the pan. Bring to the boil on the stove and allow to boil for about 15 minutes before lowering the heat and allowing to simmer for around 90 minutes to 2 hours, by which time the bones should be completely clean.
- Set aside and allow to cool for an hour and then strain the stock into a large container, mashing the solids well to extract as much flavour as possible. Cover the container and store in the refrigerator overnight to allow the fat to rise to the surface. The next day, scoop away and discard as much of the fatty scum as possible.
- Add another litre or so of water and mix well into the stock to loosen it up and then just divide the stock into different containers and store in the freezer. You can use the stock as a perfect base for soups or giving more body to your cooking. Enjoy!