Tuesday, November 23, 2010

Cold Turkey

Here's where the thermometer stood at 5:15 a.m. today. Can't get much lower than that! Now, midmorning, the temp has risen all the way to -31º, but the weather website informs us that with the windchill it feels like -43º. The sun is out in full force, and it looks like a gorgeous winter day, but I think we'll stay inside!

Now, about the turkey: I'm probably preaching to the choir here but want to say, When you've taken the meat off the bones, don't throw away a valuable resource! Put the bones (and skin and scraps) in a big stock pan, cover them with water and simmer for about 2 to 3 hours. Strain the stock and bottle it in hot, sterile jars. Screw the lids on and let them stand on towels on the kitchen counter. You'll hear that lovely "ping" when the jars snap shut. Let them cool. Write on the jar lid the contents and date, et voilá, wonderful
soup stock, ready to use. Perfectly low sodium, no pernicious additives!

Okay, now take the little bits of meat that were on the bones, carefully separating them from the gristle, fat, skin, etc. When you have all of that, form it into a log, take a knife and slice it up quite fine. Now spread a piece of waxed paper on a cookie sheet, arrange the little turkey bits on that, and put in the freezer for a few hours. When it's frozen, crumple it up into a container, and you have the makings for some pots of chicken noodle, or chicken vegetable soup, whichever you prefer.

On a cold day, there's nothing better than a bowl of hot soup!

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