I know you might not be thinking of your turkey carcass right now but you should be. That thing is culinary gold. What? Never made homemade stock? Well if you only do it once a year, this is the day. This is what you do. I guarantee you have everything you need.
1. Do you used the giblets and things to make gravy? If not, SAVE THE GIBLETS ETC.
2. After you have enjoyed the meal, shove the entire CARCASS INTO A GIANT STOCK POT. Do Not Wait...do it NOW!
3. Check the veggie appetizers tray for the stuff to flavor the stock. Toss in CARROTS AND CELERY. You know there is a ton left over.
4. Add those GIBLETS too.
5. Toss in a WHOLE UNPEELED ONION.
6. Add as much WATER as you can, or at least try to cover the carcass.
7. COVER and simmer while you enjoy football and pie. (Be sure to check the WATER LEVEL. Some can evaporate cause that makes it tasty, but you don't want to boil it all away and make turkey-day charcoal!)
8. After a few hours the whole thing should be falling apart. Now STRAIN to get rid if all the veggies (there is no flavor left in them) and bones and refrigerated or freeze for instant soup etc.
9. I like to put my broth into re-sealable freezer baggies in 1 or 2 cup amounts for easy use in the future. Be sure LABEL THE BROTH!
Before you are close to going to bed you have that golden elixir of kitchen bliss safely tucked away for a day when you can look at turkey without crying!
Enjoy! And Happy Thanksgiving Y'all!
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