I can hardly believe Thanksgiving is over.
Every year I am dumbfounded at how fast the week long, loving effort of preparation is consumed! Thanks to my husband's devotional on laying memorial stones from the Book of Joshua and our tradition of sharing what we're most grateful for around the table, our feast this year almost lasted an hour!
As usual, I made too much delicious food! Some was our traditional fare, complete with the cream of mushroom souped up green bean casserole, but there were plenty of nutrient dense choices available. My personal favorite every year is the Raw Cranberry/Orange Relish we made at the Holiday Table Talk as well as a cleaned up version of Giada's Cranberry, Apple and Herb Couscous. Yum!
Our 24 pound bird has been thoroughly enjoyed and conveniently sliced, shredded and lovingly put away into our new glass storage containers for round two that I predict will be commencing in an hour or two.
One of my Thanksgiving memories as a kid was my mom making Turkey Carcass Soup. Mom made no "bones" about making broth from the picked over Turkey Carcass. We didn't waste food. But really...Carcass? I prefer to call it Skeleton Soup. (Still not a pleasant thought, but it DOES have ring to it!)
Living the Nutritarian Lifestyle involves making a LOT of soups, mainly because they're so easy to fill with Nutrient Dense foods!
Besides being large and needing a bit stockpot or crockpot, making turkey broth is VERY easy! So make your own, control the salt and fill your freezer with FREE, rich broth!
Get out your largest Stock pot. I use my large stockpot that has a steamer or pasta insert in it.
Clean the turkey of everything you want to save for sandwiches and other recipes and then put the bones in the pot. Don't worry if it isn't cleaned all the way, the meat will fall off the bones after it has simmered for an hour or so.
Cover the Roasted Turkey Bones with water. Add bits of whatever you have on hand. I save my vegetable trimmings in the freezer. I even wash and save the bottoms of Swiss Chard, Kale, Broccoli, Celery, Onions and other choice veggie bits that I know will add body to my broths. Today I added the Turkey platter garnishes of parsley and fresh herbs to my Skeleton Soup.
You could even add some left over wine! The alcohol in the wine releases the widest range of flavors in the broth. Here's your rule of thumb: If you drink it around the table, it can go in your stockpot! Don't use cooking wine.
Bring to a boil and then back down to a low simmer for 2-3 hours.
Strain the broth and refrigerate after it cools to defat. After being left in the refrigerate overnight, the fat will rise to the surface and harden into a greasy, gelatinous substance that you will skim off with a spoon and throw away. Finally, just season it to taste and it's ready to separate into portions. That's all there is to it! .You've just made your own free broth!
You can choose to pick through the vegetable and bone mixture that is drained of liquid after it cools. You'll probably find some moist, choice bits of chicken to add to your next soup. Delicious!
Here's the "Real Recipe" for your OWN Skeleton Soup:
Add to a large stockpot or crockpot:
• The Turkey Skeleton. (Can also be done with ANY roasted bone-in meat or even just vegetables if you prefer.)
• 2 large onions, coarsely chopped
• 2 large carrots, coarsely chopped
• 2 large stalks of celery with leaves, coarsely chopped
• 12 big cloves of garlic, unpeeled and crushed
• 2 cups dry white wine (optional)
Note: This is the bare minimum of what needs to go in your stockpot. The sky's the limit! The more you add, the more complex and dense the flavors.
1.Put all the ingredients in a 8 to 12-quart tall stock pot. Add enough cold water to cover the solid ingredients by 3 inches. Add water as needed. Simmer on low for 5-6 hours. The longer it cooks, the richer the taste. I do my crockpot overnight.
2. Strain the broth. Cool. Refrigerate. Skim the fat (see above). Season to taste with salt and pepper or your favorite herbs. Refrigerate or freeze in 2-4 cup portions. I like to use Wide Mouth Mason Jars.
Congratulations! You're finished!
Every year I am dumbfounded at how fast the week long, loving effort of preparation is consumed! Thanks to my husband's devotional on laying memorial stones from the Book of Joshua and our tradition of sharing what we're most grateful for around the table, our feast this year almost lasted an hour!
As usual, I made too much delicious food! Some was our traditional fare, complete with the cream of mushroom souped up green bean casserole, but there were plenty of nutrient dense choices available. My personal favorite every year is the Raw Cranberry/Orange Relish we made at the Holiday Table Talk as well as a cleaned up version of Giada's Cranberry, Apple and Herb Couscous. Yum!
Our 24 pound bird has been thoroughly enjoyed and conveniently sliced, shredded and lovingly put away into our new glass storage containers for round two that I predict will be commencing in an hour or two.
One of my Thanksgiving memories as a kid was my mom making Turkey Carcass Soup. Mom made no "bones" about making broth from the picked over Turkey Carcass. We didn't waste food. But really...Carcass? I prefer to call it Skeleton Soup. (Still not a pleasant thought, but it DOES have ring to it!)
Living the Nutritarian Lifestyle involves making a LOT of soups, mainly because they're so easy to fill with Nutrient Dense foods!
Besides being large and needing a bit stockpot or crockpot, making turkey broth is VERY easy! So make your own, control the salt and fill your freezer with FREE, rich broth!
Get out your largest Stock pot. I use my large stockpot that has a steamer or pasta insert in it.
Clean the turkey of everything you want to save for sandwiches and other recipes and then put the bones in the pot. Don't worry if it isn't cleaned all the way, the meat will fall off the bones after it has simmered for an hour or so.
Cover the Roasted Turkey Bones with water. Add bits of whatever you have on hand. I save my vegetable trimmings in the freezer. I even wash and save the bottoms of Swiss Chard, Kale, Broccoli, Celery, Onions and other choice veggie bits that I know will add body to my broths. Today I added the Turkey platter garnishes of parsley and fresh herbs to my Skeleton Soup.
You could even add some left over wine! The alcohol in the wine releases the widest range of flavors in the broth. Here's your rule of thumb: If you drink it around the table, it can go in your stockpot! Don't use cooking wine.
Bring to a boil and then back down to a low simmer for 2-3 hours.
Strain the broth and refrigerate after it cools to defat. After being left in the refrigerate overnight, the fat will rise to the surface and harden into a greasy, gelatinous substance that you will skim off with a spoon and throw away. Finally, just season it to taste and it's ready to separate into portions. That's all there is to it! .You've just made your own free broth!
You can choose to pick through the vegetable and bone mixture that is drained of liquid after it cools. You'll probably find some moist, choice bits of chicken to add to your next soup. Delicious!
Here's the "Real Recipe" for your OWN Skeleton Soup:
Add to a large stockpot or crockpot:
• The Turkey Skeleton. (Can also be done with ANY roasted bone-in meat or even just vegetables if you prefer.)
• 2 large onions, coarsely chopped
• 2 large carrots, coarsely chopped
• 2 large stalks of celery with leaves, coarsely chopped
• 12 big cloves of garlic, unpeeled and crushed
• 2 cups dry white wine (optional)
Note: This is the bare minimum of what needs to go in your stockpot. The sky's the limit! The more you add, the more complex and dense the flavors.
1.Put all the ingredients in a 8 to 12-quart tall stock pot. Add enough cold water to cover the solid ingredients by 3 inches. Add water as needed. Simmer on low for 5-6 hours. The longer it cooks, the richer the taste. I do my crockpot overnight.
2. Strain the broth. Cool. Refrigerate. Skim the fat (see above). Season to taste with salt and pepper or your favorite herbs. Refrigerate or freeze in 2-4 cup portions. I like to use Wide Mouth Mason Jars.
Congratulations! You're finished!
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