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Christmas Stock

Duncan Tinkler
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Stock
Cuisine british
Servings 10


  • Large saucepan
  • Knife
  • Chopping Board


  • 1 Turkey Carcass
  • Vegetable Peelings
  • Leftover Veg
  • 1 Large Onion
  • 1 Stick of Celery
  • 1 Carrot
  • 1 Sprig of Seaweed (Optional)
  • Herbs and Spices for a general stock, stick to things like Sage, Rosemary and Thyme, or flavour according to intended use, or make it Christmassy by adding things like juniper and cranberry)
  • Water
  • 1 tsp Salt
  • Pepper


  • Use your fingers to thoroughly remove any decent meat from the carcass.  Don’t forget that some of the best meat is found on the back of the bird.  Keep this in the fridge for sandwiches, cold meats and pickles or to be turned into something else (like the curry or stir fry recipes below)
  • Break the Carcass up and put it into a large pan along with any left over veg and gravy
  • Keeping the skin on, roughly chop the onion, carrot and celery and chuck them in along with any herbs, spices, salt and pepper (and seaweed).
  • Cover with water, put a lid on and whack the temperature up to full.
  • As soon as it comes to the boil reduce the temperature and allow to simmer for around an hour.
  • Sieve out the carcass and all the veg and discard.
  • Return the liquid to a high heat with no lid and reduce by half.
  • Pour into ice cube trays and allow to cool to room temperature.
  • Carefully transfer to the fridge.  The stock should jellify in a few hours.  If it doesn’t don’t worry, it just hasn’t reduced enough.  You could reduce it further, or just use it in liquid form.
  • It should last a week in the fridge, or three months in the freezer
Keyword Stock