You’ve probably hit the upper limit of turkey eating by this point eh?
Now that the drumsticks have been picked clean and that wishbone’s been cracked, it’s time to say farewell to those Butterball remains.
But first! We make stock.
I am rarely more pleased when I want to make a soup, stew or risotto and I discover homemade stock to use in the freezer.
Every time I roast a chicken or a turkey, I save the carcass to make stock. If I don’t feel like making it immediately, or if I don’t have the other ingredients on-hand, I’ll freeze the carcass first and make it later. I’ve even volunteered to take a chicken carcass home from a dinner party when I found out it was going to be thrown away! Too far you think?
If you’re a fan of the roasted deli chickens you buy at the supermarket, they work perfectly for this. I use this brilliant roast chicken recipe that has never failed me and couldn’t be simpler.
Homemade stock truly makes a difference if you’re used to cans or tetra paks of broth or bouillon cubes. The predominant flavours in your own stock will be chicken and vegetables, not salt.