1 stick of celery, cut into chunks
1 onion, peeled & quartered
1 carrot, peeled & halved
1 bay leaf
Rosemary (supplied with your turkey)
6 peppercorns & salt
1. Place all ingredients in a saucepan, cover with water (approx. 1 litre) & bring to the boil. Simmer for 2 hours, then strain. The stock should produce around 500 ml but this will depend on how much you reduce the stock by. If you have thick stock, you will have a very concentrated flavour so you may need to add more water when making your gravy depending on desired quantity.
2. Cool & store in the fridge overnight.