The day after Thanksgiving the skies opened up and it began to rain. A slow, soaking rain that nourished the landscape. In true feast or famine experiences, rain either refuses to fall (this summer) or comes down in refreshing abundance. We had plenty of leftovers. There was not much to do outside. The options were slim. So we stayed inside and ate.
Look at this big ol' turkey wishbone. I'm not a superstitious person. I remember as a kid, we would each grab one side of the wishbone and pull until it broke. If I recall correctly, the person holding the biggest piece of the wishbone was supposed to be able to make a wish and it would come true.
One thing I was wishing for is to turn the carcasses of the fried turkey, the baked turkey, and the smoked specklebelly goose into stock. My wife wasn't nearly as enthusiastic about that venture as it makes a big mess in the kitchen. The results, however, are well worth it, in my opinion. We make lots of broth and stock, primarily out of our grassfed beef and chickens.
It's a little different with store-bought fowl as you really don't know what's in the bird. It's surely not near as healthy for you as the animals that come off your land. At least the specklebelly goose was wild and we could be sure there was no antibiotics in him. Stock and broth is really good for you. It's loaded with nutrients, minerals, protein, amino acids. It's got collagen which is good for your connective tissue. Broth and stock is a big booster of your immune system, giving you power to fight off sickness!
So I pulled out the big pot and put the carcasses into the pot with some celery, onions, carrots and herbs. I added water and got it boiling and then turned it down to low and let it cook for hours and hours. The next day I heated it up again and then let it come to a luke warm temperature. I poured through a sieve and captured 12 cups of turkey/goose stock!
We froze it in quart-sized ziploc bags. We'll use it as a base for soups in this winter season. I like to use it in place of water when cooking rice. There were a couple more beneficiaries of the stock-making enterprise other than our family. I completely picked all the remaining meat and fat from what was left of the carcasses, making sure no bones remained. This was placed in a big bowl. Belle, our Great Pyrenees, and Ginger, our cat, will get to enjoy Thanksgiving leftovers for a few more days than their humans. They like it a lot better than their normal diets.
Though making broth or stock can be a messy ordeal, resulting in a lot of dishes and countertops to clean, the dividends are great!
No comments:
Post a Comment