I made this recipe out of the thanksgiving turkey, which was brined and full of thyme, rosemary, and aromatics.
Get: - 2 carrot
- 2 yellow onion
- 2 shallot
- leftover thanksgiving turkey carcass and meat
- egg noodles
- focaccia or other bread to go on the side
Make stock: - Put 3 quarts filtered water in a stock pot
- Carve edible meat off the carcass and set aside. Anything the looks gelatenous or undercooked, throw in the pot
- Cut up the rest of the turkey and put it in the stock pot, bones and all
- Put any onions into the stock pot, but not other aromatics (lemon, apple, rosemary, thyme, etc, they're too strong)
- Simmer the turkey covered for at least 4 hours. Add more water if the parts aren't covered.
- Remove from heat and let cool a bit so it's easier to handle.
- Strain the liquid into a pot through a fine sieve. Nothing left in the pot is usable.
- Freeze unused stock.
Make soup: (serves 4) - Chop onion and shallot and soften in a soup pot with a splash of olive oil.
- Add 2 cups stock and 4 cups water. Bring to simmer.
- Dice a carrot into the soup. Simmer at least 15 minutes.
- When 15 minutes away from serving, shred turkey meat and add to soup.
- Season to taste (sage, thyme, oregano)
- When 10 minutes away from serving, add egg noodles and bring to boil.
- Serve with bread.
Results: - I ended up getting 1 quart of stock from 3 quarts of water and 1 turkey.
- Since the turkey was brined, it was hella salty! Needs to be diluted more than 2:1.
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