Holidays are an orgy of terrific, calorific food and the events aren’t over until you are well-and-truly sorry for eating too much. Then the next day rolls around and something has to be done about the food that didn’t get eaten the day before. Arhhhhhhgggg.
I smoked a turkey breast for thanksgiving. That means that there is sliced braised turkey over rice the next day and stock to be made from the carcass.
Use the gravy from the previous day to reheat the last of meat that you have sliced off the bird.
Serve over your favorite rice for a no-brainer meal.
Freeze any extra in the gravy for an easy “defrost” meal at a later date.
Put the bones and scraps from the bird into a stock pot. I add a little salt and that’s it. However, the more formal of you may want to add veggies (celery, onion, carrot etc.) to round out the flavor.
Cover the bones with water and simmer for 2-6 hours.
Keep the stock on hand to use in recipes – I will have a couple in my next post.
Alternatively, freeze the stock in an ice-cube tray for use through the winter months.
More to come.