10 February 2009
Its not every day we buy a turkey, usually at Christmas like everyone else but when we discovered that Julian our local butcher could get turkey all year round we decided to buy one and make it stretch as far as we could. At the moment we are up to 9 meals (family of three) including a traditional turkey roast, serrano ham and turkey hash and a rather large pie! The rest is in the freezer awaiting to be made into paella and all manner of tapas.
As with a chicken, turkey makes a fantastic stock - the foundation of any good paella. All you need is a pan big enough to put the carcase in.
For this stock:
2 large skinned onions quartered
4 unpeeled broken carrots
4 Bay leaves
Boiled up for a couple of hours this turkey with odds and ends of leftover veg has made roughly 18 litres of stock. Straight in the freezer ready for the next paella.