This is the turkey carcass I have been speaking of. It was terrifying. I did not have high hopes at this juncture. Add just enough water to submerge the turkey and boil for about an hour.
So I did. In the meantime I cut up the veggies I would be using and did some laundry. Carrots, onions, celery, the usual suspects. Here they are:
After a few minutes, the stock really smelled promising. So promising in fact that I heard my downstairs neighbors talking with each other about how awesome it smelled when I was taking my laundry out of the dryer.
Awesome indeed. I pulled out the bones and poured the rest through a pasta strainer.
Who knew water and muscle fibers could make such wonderful music together? The broth looked amazing, and the turkey was falling off the bone. I was flabbergasted with how much meat there was. I discarded the bones and thanked them for their service.
I cooked the veggies in butter, and they did their thing.
I stirred in a cup of flour to thicken, added the broth slowly and brought things to a boil. Once the flour and broth were playing nicely, I added all the other goodies. Half and half, turkey, chicken bouillon, rice, salt/pepper. Simmered the whole mess for a half hour to cook the rice and ladled it out.
Here's the finished product with oyster crackers.
It was delicious. Thick, creamy, hearty, all those wonderful adjectives. There was a lot going on, but it melded really nicely, and I don't think it would have been half as good if I used canned chicken stock. The fat and connective that dissolved into the broth added flavors that you can't get in a jar, and I'm definitely staking claim on the Christmas turkey when I go home.
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