If you've ever boiled down a turkey carcass for soup, then you know it's not a pretty sight. But roasted turkey bones and brown skin simmered for hours with onion, carrots and celery makes a broth like nothing out of a can.
The longer you cook it down the better. Then you have to strain the boney mess through a fine colander. There will be a lot fat floating on top, so the best thing is to refrigerate it overnight and pull off the fat when it solidifies.
Finally! The next day you have a beautiful gelled broth you can keep in freezer and use later for all kinds of dishes. Or make a big pot of soup.Mexican-style tortilla soup is easy to make. Dice and sauté some vegetables like garlic, onion, carrots and minced jalapeño. Add a can of Mexican-style stewed tomatoes, some of that hard-earned turkey bone broth and a small can of fire-roasted peppers. Season with chili powder and lime juice. Then add some leftover turkey white meat right before serving.
The soup is usually topped with cheese, avocado slices and fried tortilla strips.
Sounds good on a dreary day. (Heard about the situation on Ranier)
ReplyDeleteYes, it is a dreary day not helped by the fact I have one of the worst colds ever. Somehow John has escaped the misery and tomorrow can escape the misery of my complaining when he goes back to work.
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