I am going to take a leap and guess that many of the people who celebrate Thanksgiving eat turkey for dinner. If you are the person with the leftovers, here is a tip to help utilize what you are left with. When you are finished with all of the leftovers, think twice about tossing out your turkey carcass.
I like to make stock and freeze it. I always have some on hand for when I need to make gravy, sauces, and soups. I also make stock with leftover chicken carcasses, whether it is from a whole chicken we have grilled or if I have bought a whole roasted chicken from the store. With just a few ingredients, a large pot, and a little time, you end up with a flavorful stock that didn't come from a can. Why throw away the very last bit of a turkey or chicken when it makes something so delicious?
I start with the leftover carcass. I say carcass and not bones because the carcass still has bits of meat that I think add to the flavor of the stock. I put it in my extra large stock pot, toss in things I have on hand. Onion, carrot, celery, garlic, peppercorns, and bay leaves. You can adjust to what flavors you like. Remember that whatever you are making, this will be the base, so don't get too adventurous with what you add if you want stock to be universal ingredient.
I add all of the ingredients to the pot and then fill it with water. I place it on a back burner of my stove and bring it to a boil. This takes a while, so I usually have another project to work on while I make stock. After it comes to a boil, I turn down the flame and let it simmer for at least an hour.
I let the stock cool down a bit and then separate the solids from the liquid. I use a slotted spoon, but if you would like every little bit out of the stock, strain the liquid. I add more water to the stock to make the batch go further, but not too much. You do not want to water it down. If you would like, you can skim off the fat from the top, but there usually isn't that much and I think it adds flavor.
Get a cookie sheet and large freezer bags. Label each bag with the type of stock, amount, and date you made it. I add 8 cups of stock per bag, but you could do smaller amounts depending on your use for the stock. Stir the pot as you go. The stock tends to separate and settle as it sits. I mix it up ever scoop I take.
*As a side note, do this step next to your sink and not right off of the stove. I say this because yesterday my hand slipped off of the bag and 8 cups of broth went all over my counter and between my stove and counter. My husband had to pull out the stove so I could do a deep clean. It was a pain!
You could also set your bag in a large plastic or glass container while you fill them up to make them more stable.
For the size of bag I use, I place two bags per cookie sheet. I place flat in the freezer. When the bags of stock are frozen, I remove the cookie sheet. Depending on what room is in my freezer, I stack the stock or stand it up in a row. The thin bag also slides into places that do not fit anything else in the freezer.
I hope you enjoy this yummy tip. What are some tips you have for utilizing your leftovers?
Until next time,
Blair
