Broth, Bouillon, Brodo, Caldo

Well, if you are an American reading this blog, or an expat living abroad, you likely celebrated Thanksgiving dinner yesterday with a traditional turkey dinner. I personally love this holiday–it’s not so gift-centered and commercialized as Christmas has become–it’s more about getting together with family, being thankful, and eating a really good meal. Unfortunately the day after has become known as “Black Friday,” but with me–while all the lunatics are out at pre-dawn trying to save a few dollars–I usually lounge around the house while turkey broth simmers on the stove from yesterdays carcass…the left-overs, to me, are as good as the meal proper, and making broth from the carcasses is yet another perk. I’ll make a large batch of it, strain it, then cool it (that’s it below occupying the an entire bottom half of my apartment-sized fridge), and then package it in increments of quarts and pints. Afterwards, I’ll freeze it and have super-delicious broth for  the next couple months (it’s great not only for soup, but is especially suited for rice dishes). And while broth is about as simple as it gets when it comes to cooking, there are a few rules to follow. There’s a simple recipe below, but if you’d like a more in-depth look at it, with additional recipes, click this link: Broth, Bouillon, Brodo.

Turkey Broth
1 cooked turkey carcass, and anyscraps, juices, and pan scrapings
1 onion, quartered
1 carrot, cut into thirds
4 ribs celery, cut into thirds
4 cloves garlic, crushed
2 bay leaves
10 whole black peppercorns
Combine the ingredients in aheavy-bottomed stockpot and cover with enough cold water to coverthem by two inches. Bring to a boil, then lower the heat to a slowsimmer. Cook for a few hours, skimming the surface as necessary.Strain and refrigerate until needed.

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