I've got a bag of veggie scraps and a bag of cooked chicken bones in the freezer specifically for making either chicken (bone) broth or veggie broth, and it's rare that I do NOT have an ongoing stash if there's no stock bubbling on the stove.
As for leftovers, one of the best ways to make turkey bone broth is, after denuding the carcass, put it in water and bring it to a boil for ten or fifteen minutes, then turn the heat to the lowest possible level to maintain a bare simmer. Leave for twenty-four hours, save for regular intervals of gentle stirring.
The bones, when removed, will be significantly softer after the full cooking time, and the color will be deep and rich. The flavor barely, barely, needs the touch of salt and pepper, and if there were a few sprigs of rosemary in the pot, probably none at all.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dancing_serpent
Am I old fashioned?
Date: 2022-08-02 08:16 pm (UTC)As for leftovers, one of the best ways to make turkey bone broth is, after denuding the carcass, put it in water and bring it to a boil for ten or fifteen minutes, then turn the heat to the lowest possible level to maintain a bare simmer. Leave for twenty-four hours, save for regular intervals of gentle stirring.
The bones, when removed, will be significantly softer after the full cooking time, and the color will be deep and rich. The flavor barely, barely, needs the touch of salt and pepper, and if there were a few sprigs of rosemary in the pot, probably none at all.