2 turkey legs, about 3 lb (1.4 kg) total

2 onions, quartered

1 garlic clove, halved

1 celery stalk, roughly chopped

3 sprigs parsley

1 bay leaf

8 cups (2 litres) water

Place all the ingredients in a pot and season with salt and pepper. Let simmer over medium-low heat for 1 hour and 15 minutes or until the meat comes off the bone easily when pulled with a fork. Add water as needed to keep the legs submerged.

Remove the legs from the pot and take the meat off the bone. You should have about 3 cups (500 g) of cooked turkey meat. Discard the skin and bones. Pass the stock through a fine sieve. You can use the stock and the meat for the turkey pot pies (see recipe) or your favourite recipes.

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