Fast forward to Friday afternoon or Saturday. Thanksgiving’s over. You can’t fit another turkey sandwich in you and to be honest really don’t want to. The carcass is sitting in the fridge and you’re sick of the sight of it. You’re tinking ‘get this thing outta my fridge and into the bin’ but……. hoooooold up wait a minute. Instead of doing that how ’bout putting it in a pot with some veggies and making your own stock. It really isn’t that big of a deal and will not only save you some cash but you can say you made your own stock. I usually make a batch of veggie or chicken stock, put them in little tupperware containers, let the stock cool and pop them in the freezer. Then when I want to make something I just pull one out. Believe me you’ll be glad you did.

Organic Chicken Stock recipe.

Organic Veggie Stock recipe.

RECIPE:

1 leftover turkey carcass
2 carrots – chopped
1 leek – chopped, washed
2 large onion – peeled, chopped
3 bay leaves
thyme – whatever you have
parsley – one bunch (or whatever you have)
10 peppercorns
5/6 celery stalks – chopped, washed

DIRECTIONS:

Pop everything in a large soup pot or if you have one of those turkeys that’s as big a baby horse, cut it up and use two pots. Fill the pot with lots of veggies. When I’m cooking throughout the week I keep all the stalks and bits of leftover veg from my prep. Then when it’s time to make stock I have lots of bits n pieces to go in there. The more veggies you add the better flavour you’ll get.
Note: Rule of thumb. Don’t add anything into your stock that you wouldn’t eat so no rotten veggies.

Bring stock to a boil and once boiling reduce to a simmer and cook for 2 hours. If the liquid is reducing to quickly turn the heat down more.

HAPPY TANKSGIVING!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.