Simply make your turkey or chicken soup using a carcass, covered with cold water. Add in extras like peppercorns, herbs (woody or hardy herbs like sage, rosemary and thyme are best), onions and carrots, and allow the stock for simmer for as long as you can – all day if possible. Top up as needed. When you’re ready, drain away everything except the stock, then add to a clean pan and bring to a boil. Simmer until the stock is a tasty soup – you may need to reduce down to a half of the original volume.
To give this dish pretty presentation, fill a bowl with shredded turkey or chicken, and thin cut, cooked vegetables (you can cook them in the broth while its reducing) cut into shapes. Add a sprig of rosemary – this will scent the broth as well as being a pretty garnish. If you really want to impress, serve the bowls as pictured above, then pour the turkey stock from a beautiful presentation jug right at the dinner table!