Now that Thanksgiving is complete, finding a way to use up some of the leftovers is not only a good economical savings plan, it makes for great eating!
Hello my friends, let’s talk about making Turkey stock!
The nice thing about turkey stock, you can freeze it and use it later, you can make some great turkey and noodles even a heart turkey and rice soup, just in time before the snow flies.
Take a large stock pot and place your turkey remains, bones primarily. Add one onion chopped in larger chunks. a half dozen carrots and celery. A bunch of fresh sage, one clove of garlic. Tablespoon of sea salt and peppercorns and fill up with water until everything is covered by the water.
Bring to a rapid boil. Once this has occurred bring the temperature to a simmer for about two hours. Turn off and allow it to cool down. Next you will strain away all the items in it until you are left with a clear liquid. You should pour into a container and refrigerate. A layer of fat will rise to the top and can be lifted off and disposed of for best usage.
Utilize this broth within two to three days if left refrigerated.
The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.