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Home made poultry stock: a great foundation

20th February 2014 by shoestringcottage Leave a Comment

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poultry stockI have mentioned in a previous post that I have a big bucket of leeks that I picked from the garden ready to be made into delicious leek and potato soup. In preparation for this I pulled a couple of poultry carcasses out of the freezer to make into poultry stock. One of them happened to be the Christmas turkey; it was high time I used this!

If you have never made stock before I urge you to try it. Why throw poultry carcasses in the bin when they are full of nutrients and flavour? Home made stock adds a certain something to soups and casseroles that the powdered stuff just doesn’t. You can make stock with any bones, or even just with vegetables. I happened to have a chicken and the turkey carcass in my freezer so I used those. You ideally need at least two carcasses to make a good poultry stock.

Method

Put your poultry carcasses in a big pot with a couple of carrots, an onion chopped in half, three sticks of celery, 2 bay leaves and about 6 black peppercorns and added enough cold water to cover. Put on the pan lid and bring to the boil and simmer for around three hours. When I get home I will strain it and it will be ready for my soup making tomorrow. Easy!

If the turkey carcass had been smaller I would have chucked it all in the slow cooker to make this poultry stock but there was no way it was going to fit.

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Filed Under: FRUGAL FOOD Tagged With: Leftovers

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Would you like to take control of your finances, pay off your debts and save for the future? At Shoestring Cottage we aim to show you that you can live a good and happy life on less than you think, you can get off the consumer treadmill and you can live more simply and healthily and not feel deprived.
We are also moving toward a less wasteful, more sustainable lifestyle and believe frugality and sustainability go hand in hand. Read More…

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