|Hot ramen soup with Nana cabbage kimchee, green tea noodles, corn and shiitake msuhrooms|
|Home made turkey stock|
Here’s a good use for the massive remains of your Thanksgiving turkey—make your own golden, thick, rich soup stock. This beats the store bought variety any day. After long simmering and cooling I can literally stand a fork in my stock. It’s not hard to make but it’s one of those things you do if you’re home all day. You’ll need some equipment: 2 large stock pots; one for cooking and one for straining the liquid. You’ll also need something else to do for about five or six hours (i.e. organize your Netflix cue, paint the bathroom). You’ll also need some vegetables for flavor. I make soup stock often so I keep a bag of vegetables scraps in the freezer with most everything except for potatoes.
|Stock after four hours of simmering|
- 2 large stock pots (16 qt or 5 gallon capacity)
- a large colander
- a large wire mesh sieve lined with cheese cloth
- leftover turkey carcass (bones, skin, wings and all)
- one large onion, quartered (include the skin)
- 2 cups each, roughly chopped: carrots and celery
- 3 bay leaves
- 4 tbsp olive oil
- 1 tbsp salt
- 1 tbsp whole pepper corns (optional)
Now here’s the part where you start painting the bathroom or watch The Lord of the Rings: The Return of the King (extended Blu-ray cut). Simmer your stock for about four hours... yes, FOUR whole hours... stirring occasionally with a long wooden spoon. Remove from heat and allow to cool a bit, or you can live dangerously and strain hot. Joking aside, hot liquid strains more efficiently than cooler liquid, but be careful and do wear some protective gear.
Place a colander over the second large pot and carefully strain the contents of the first stock pot. Discard all the solids. Rinse out the the first pot and place a wire mesh sieve lined with cheese cloth over the top. Sieve the liquid from into the first pot and discard the cheese cloth. Return the pot to the range. Simmer uncovered until about 1/3 of the liquid remains. This should take another hour... so organize your Netflix cue. Cool, then pour your stock into a container and refrigerate over night. Your stock should be as thick as gelatin. This makes it easier to use. You can also freeze your stock into serving size containers for future meals, but leave an inch of air space to prevent contents from expanding.
|Refrigerate your stock over night before using. It will be as thick as gelatin.|