Monday, December 02, 2013

Turkey carcass

I really think I should have been a butcher, LOL.
I love meat.  Really I do.
And not just to eat it (although that's a huge part).  I also like working with it with my hands.  Raw.  Cooked.  It really doesn't matter.  I just like the way it feels.
Ok, say it: that's weird.
It probably is, but I can't change the facts.  :-)
So Thanksgiving, and Christmas, and any other holiday/gathering throughout the year where there is a big chunk of meat to eat off of, I am the go-to person for picking the meat off the bones.
I really enjoy it.

Well this year, between eating a big meal and then immediately nursing a baby...
I passed out on the couch and missed the "de-meating" process.
A bit bummed, but I went along with it.
It actually worked to my benefit because no one else wanted to mess with the bird.  So they threw it all in a big bag and gave it to me to take home.  There was gobs of meat left on it.

So here I am at home with a big 'ol bag of turkey carcass.

After pulling off all the meat, I'm making TURKEY STOCK!

It's so so easy and so so good for you!

Here's what I did:

Put the carcass in a big soup pot and added: onion, celery, carrot, cauliflower stems.  Then added parsley, minced garlic, thyme, dry minced onion, and (2) bay leaves
**We were in charge of the veggie tray for Thanksgiving this year.  So when prepping the veggie tray, I kept/refrigerated the ends/greens/veggie leftovers for this stock.  Whatever veggies, too, that were left from the actual veggie tray went into this as well.

Bring to a rolling boil.  Then reduce to a simmer for approx 4 hours.
**I allow mine to simmer with lid on.

Bones & ligaments will literally just fall apart.
**By the way, it smells AMAZING in my home right now!

With a large slotted spoon, skim out the bones, fat, ligaments, etc. and veggies.

Strain the stock.
I just use an old, thin, clean dish towel over a colander & bowl.
Cheesecloth would work too-- I just never have any.  :-)

Turkey stock.

Since I wasn't going to use it right away, I refrigerated it.
Fat will rise to the surface.
Depends on the bird how much fat there will be on top.
This bird was pretty lean.

 Scrape off the fat.
 Making dinner with this yummy stock:
Chicken, cauliflower, potato, carrot, broccoli stems, egg noodles.
Minced dry onion, garlic powder & salt, parsley, oregano.

Man oh man!
Let's just say kids wanted 3rds!

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