Turkey Broth

Step 1
Prepare your chicken or turkey by crushing the carcass with a rolling pin - this helps to release the flavour. It’s unlikely that a whole carcass will fit in the pot, so cut the carcass into bits and use the thickest and largest bones.
Step 2
In a large, heavy-bottomed pot, heat a glug of vegetable oil. Cut the onion in half. Crush the bulb of garlic with your hand (don’t worry about peeling it). Roughly chop the carrot and celery. Cut the ginger and turmeric into 1cm chunks.
Step 3
Once the oil is really hot, fry the onion, garlic, carrot, celery, ginger, turmeric and whole chilli. Leave it to catch slightly and brown before stirring it. Once it’s browned, add all the remaining ingredients, apart from the poultry and the coriander, and stir for a few minutes. Add the chicken or turkey bones and pour in enough water to cover (roughly 1.3 litres).
Step 4
Heat to a gentle simmer (don't boil it) and leave for at least 3 hours; the longer you leave it to simmer, the better. If it loses too much water through evaporation, add more so that the bones remained covered at all times. Add the bunch of fresh coriander for the final 10 minutes.
Step 5
Strain through a sieve, pressing all the juices out. Taste and season. This can be consumed straight away, or frozen for a later date.

Malaysian-style turkey broth