2 questions about making stock

[Tinkjon]

I'm using the remains of the Xmas turkey to make stock. Firstly, I only have onion & carrot (as well as the usual herbs/spices) - you're always told to put celery in stock but it will be ok without that, won't it?

Secondly, all recipes I've ever used have a litre or two of water but that doesn't even slightly cover my turkey carcass. I think it's better to cover the turkey entirely (so that all the flavour from the turkey will go into the water) and then just reduce it down afterwards, yes? Would you agree that would be the same as using less water in the first place?

yes

and yes probably but personally dh I would hack up the carcass a bit to fit it into 2l

Tinkjon - what you've suggested seems fine. I have only one question - where has the turkey been kept since Christmas?

I was assuming Tink froze the carcass till she could be arsed with stock-making - 3wks in the fridge would be pushing even my cavalier standards...

Tink?

That's what I was thinking - if it's only been kept in the fridge then there's only one thing for it - throw it away!

Don't worry, I only cooked it on Sunday just gone Xmas was crap for us, so we got a turkey and re-did Christmas on Sunday We got dressed up again, gave the kids a little pressie each etc. - it was much better second time around

I don't even bother with the carrot and onion, I always do our Sunday chicken carcass in the pressure cooker for 45 minutes and the stock is lovely.

Phew, that's good. Go with what you've got then tink. As Haven't said, just the bones will give a great stock.