It’s that crazy time of the year in the United States again. It starts Thursday with our traditional day of over-eating and football, continuing into a weekend filled with packed malls and bargain-hunter clogged roads. At least, a nice bowl of soup should help you to relax.
One thing that I do every year is say I’m going to make turkey stock with the bones and carcass from the Thanksgiving bird. Into bags the parts go, then into the freezer to wait for me to pull them out and create stock.
Who’s with me?
In reality, the bones and parts usually end up the trash, without so much as a drop of stock being made. This year, I changed that, and early to boot since our traditional meal will include Prime Rib, not turkey. So, we had turkey this weekend, and from the pieces and parts, I created one bad ass stock. Are you ready?
- Turkey parts. Bones, carcass, neck, gizzards, skin, whatever. The wings work well here too.
- 1 onion, cut into quarters. You can leave the skin on
- 3 celery stalks, with leaves, cut into thirds
- 2-3 bay leaves
- 1 cup of salt
- As much garlic as you like
- Water to cover
Put everything in your largest stock pot. Add water to cover. Bring to a boil then reduce heat to a simmer. How long depends on how much parts you put in. 2-3 hours would be a good place to start. If you are going to make soup with this now, continue on, otherwise get it cold ASAP. You can store it in Mason jars (even frozen) for use later.
- Turkey Stock
- Noodles, beans or both
- Herbs, spices and garlic
Pretty vague, right? I know. It’s time for you to get a little creative in the kitchen. This is something that is impossible to screw up, so go crazy!
Want spinach, tomatoes and beans? Go! More traditional carrots, celery and rice? Sure. All starch with potatoes, noodles and barley? You can do that too! The stock is, essentially, a blank canvass ready to accept whatever flavors you want to through at it. Go nuts, have fun and get the rest of the family involved. I can practically guarantee that you won’t screw it up!