Kitchen

[Campion]

I'm in the middle of roasting the other half turkey for next week's cooking ahead. I had all the trimmings--neck, back (spatchcocked the bird for ease of roasting), wings, which I remove as we don't eat the wings, neck and gizards, hearts. I put these trimmings in a pot along with a big hunk of well-washed leek (the green part, I had already used the white), a bunch of celery with leaves and one bouillon cube. I just had a taste. This is really great broth! I prefer the soup not from the carcase. I know many people like the roasted bones for soup but I don't.

The soup is going to be used, part for gravy makings and part vegetable noodle soup. I was impressed how good the broth tasted right from the start. I think having the back and the wings was helpful to get enough meat base to make a good soup.

[Lucky Charm]

I've made both turkey and chicken broth both ways. I remember Martha Stewart would put the whole onion in too, skins and all and let that simmer.

Funny you would say soup from 'baked bones'. I think it's the uncooked marrow that somehow leeches out that adds flavor, no?

Had to gasp when you said to use later for a vegetable soup base, ACK! I'm a vegetarian!

[Meeras]

its funny..

[Campion]

On 12/13/2014 Lucky charm said:

I've made both turkey and chicken broth both ways. I remember Martha Stewart would put the whole onion in too, skins and all and let that simmer.

Funny you would say soup from 'baked bones'. I think it's the uncooked marrow that somehow leeches out that adds flavor, no?

Had to gasp when you said to use later for a vegetable soup base, ACK! I'm a vegetarian!

Vegetable soup can have a meat base for us non-vegetarians. In the old days, the kind without any meat was called "vegetarian vegetable soup." How times have changed. Now it's assumed that if it's "vegetable" it's vegetarian.