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Sunday, November 25, 2012

Tired of Turkey? How about soup?

       Gobble gobble gobble!!  Turkey broth!

       We all spent the past week reflecting on what we are thankful for in life, as well as gorging on delicious holiday fare.  These days after Thanksgiving we eat tons of leftovers, from delicious roasted veggies, mashed potatoes with gravy, green bean casserole, pumpkin pie, cranberry sauce, stuffing (my favorite!), and of course the turkey.  Now most of us, the omnivores at least, have a turkey carcass floating around in the fridge somewhere.  I know carcass conjures up images of something only vultures would be picking at, but in fact a turkey carcass is a beautiful thing which makes the best broth for these cold wintery days!

     
       First thing you want to do is ready yourself a mirepoix (onions, celery, and carrots).   In a large stock pot lightly fry the mirepoix to release the flavors.  Now, put that turkey carcass into the pot and just cover with water.  Fritz recommends using boiling water, which he heated in the electric kettle.  It makes the broth come to a boil much faster, obviously.  If you need to disassemble the bird a bit to get it to fit into the pot better feel free, this will also allow you to use less water.

       After the water comes to a boil, turn the heat down and simmer on low for at least an hour to break down the connective tissue which will give your broth that amazing taste.  You can add any spices you want to your broth, depending on the flavor you want.  A little thyme often goes well with poultry, but for this broth Fritz used more exotic spices such as star anise, juniper berries, bay leaf, and allspice.

     
       The final step for this broth is just to strain the solids out, after which you can pull the rest of the meat off the bones, and save whatever veggies you would like to be in your soup.  This recipe is meant to be very simple.  That is pretty much it.  You can now add anything else you want to your soup.  I was getting over a little cold so I enjoyed mine a bit  more brothy, but we also added orzo which makes it a little more substantial.

       Be creative and enjoy your holidays!! :)












This is the finished soup with orzo in it.  ----->
Some discard their veggies,  I like them and always return them!  

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