As well as being the main ingredient in a homemade gravy, you can use a poultry, meat or vegetable stock to make stews, casseroles, soups and other savoury dishes.
A good homemade poultry stock is made from a variety of vegetables, herbs and from the carcass, bones and meat of any roasted poultry. Making a stock is a great way of using up every part of a whole cooked bird, as absolutely nothing is wasted.
A homemade stock is easy to prepare, very economical and can be stored in your freezer for several months if you are not going to use it immediately.
To obtain a richer more flavoursome stock, it is always better to use the meat or at least some of the meat from the whole bird after it has been roasted.
The boiled meat can then be used in sandwiches, salads
, soups or casseroles.
Below is a simple and traditional recipe for making a turkey stock from unwanted turkey meat and giblets, although you could just as well use the same recipe for a chicken stock too.
If you are going to roast a whole turkey
), remove the giblets and neck from the bird and set aside to make the stock.
On the other hand, if you make the stock after roasting the turkey, add the carcass, bones and meat to the vegetables and boil all of the ingredients together.
When preparing a stock, ensure that the vegetables have been thoroughly washed, although you may leave the skins on if you so wish.