Haunted by remains of Thanksgiving?
In the tradition of decades of great grandmothers who wasted not a thing, this is our family’s method for utilizing the whole turkey… with gratitude!
- Remove the skin and pull legs and wings from the body, then remove and separate the white and dark meat.
- Slice white meat for sandwiches and reserve dark meat for leftovers or freeze for Christmas/winter.
- Once the bird is picked clean, place bones in a large stock pot and just cover with water. Add 2 whole garlic cloves, a whole carrot, a rib of celery and salt and pepper. Turmeric adds a nice touch too.
- Cover. Bring to a boil. Then lower the heat and simmer all day long.
- After 8 or so hours, uncover and remove from heat. Let cool before straining into glass refrigerator jars or preferred freezer containers.
Yields about 2 gallons of rich, healthy stock for better soups, stews, casseroles, pasta, and more.
