Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, December 21, 2011

Turkey Soup

Don’t throw out that turkey carcass!  The post holiday dinner turkey coma is a tough one to overcome but what I like to do is break the carcass into pieces and seal them in a zip lock bag with whatever other bones are leftover and throw them in the freezer.  I was so excited to rediscover my Thanksgiving turkey carcass last weekend, perfect for a winter Sunday soup.  In a large pot I coarsely chopped and sautéed a large onion, half a dozen carrots and celery stalks along with some coarsely ground black pepper.  Once the vegetables began to brown I placed my assorted turkey components in the pot and filled with enough cold water to submerge all. After bringing to a boil I lowered the heat to a slow boil and let reduce for two hours. 

At this point I removed the bones with a pair of tongs and added some additional chicken stock concentrate to taste, I prefer Better Than Bullion.  A jar of stock paste only costs a bit more than a box of liquid stock, yields four times the amount, and will last in the fridge for months and months.  A much better way to go and you are always sure to have stock on hand.  Anyway, once cooled I pulled whatever meat I could find from my carcass and added it to my simmering soup along with a bag of arugula, a couple of cans of white navy beans, and some leftover chicken meatballs.  But just about anything goes, rice, noodles, spinach, cabbage, or some cooked sausage…and the smell of your house will make that Sunday afternoon on the couch reading or watching football that much better.  Happy Holidays!

No comments:

Post a Comment