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.
Blessed.

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.

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Done!
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.  :-)

 Voila!
Turkey stock.

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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.
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 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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