Wednesday, April 11, 2012

Easter Turkey Stock

One of the most satisfying things to make from scratch is soup stock. Don't you agree?

This year, we had Easter dinner at my brother's house on the farm at Craik. I took home the turkey bones. To this I added: 2 carrots, 2 celery stalks, handful of parsley, the discards of green onions, sprig of sage, 1/4 red onion, peppercorns and coriander seeds.

Cover with water and simmer all afternoon. The liquid reduces to a fragrant, jellied stock. Coming soon: turkey soup and turkey pie.

Note to self: NEVER let a good bone go to waste.

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