The holidays are over (wimper) but the belly warming, savory taste of turkey soup is nicely nestled in my freezer. I love turkey dinner, but I think my favourite part about turkey dinner is the use of leftovers for stock and soup. I don’t usually host the big dinner so I rarely have access to the carcass, but before my mum pitched the remains of our New Years Day feast I nabbed them. The inspiration: Gwyneth Paltrow’s My Fathers Daughter.
The Hubs gifted me her cookbook for Christmas (I’m a closet Gwyneth super fan) and it’s SO good. I spent all of Christmas night reading through each delicious recipe and taking mental notes on which of the dishes I would try first. Already, I’ve made her Vegetable Stock, Roasted Cauliflower, Vegetarian Chili, Broiled Salmon with Homemade Terriyaki Sauce, and Chicken Stock (with turkey instead).
It might be too late for you to give this a try, but you can also use a whole chicken. Here’s what I did:
- 1 turkey carcass or whole chicken
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 2 bay leaves
- 1 clove of garlic crushed
- a handful of fresh thyme sprigs
- 1 tsp black peppercorns
- 1 tsp coarse salt
- handful of cilantro
- Dump all ingredients into a large pot and cover with cold water.
- Bring to a boil and simmer for 1.5 hours.
- Let the stock cool then strain.
- If you’re just making the stock you’re finished here. Pour into containers and freeze.
If you want to make soup follow me:
- Put pot of strained stock back on the stove-top.
- Pull all of the leftover meat off the carcass and shred. Place in pot with stock along with a couple of diced carrots, a couple of diced celery stalks, and a 1/4 cup of rice. Let simmer for 30 minutes or until veggies are soft.