Two for two

[gerisullivan]

The stock I made from my smoked turkey carcass jelled up beautifully, just like the stock I made a year ago from my first smoked turkey carcass.

This time, I'm going to use the stock to make wild rice soup. Last time, I foolishly let it go bad in my fridge. :-(

Update: Soup made; one bowl consumed. Tasty. I expect it will be even better tomorrow, after the flavors have a chance to blend.

Comments

[don-fitch.livejournal.com]

Wild rice soups re-heats deliciously, IIRC, so yes, by all means make it quickly, divide into one-or-two-serving containers, label, and freeze for those times when turkey & wild rice soup would be Just Right. (I'm in the process of doing almost that right now, with a (not-smoked) turkey broth and tame (Basmati) rice. The 15-bean soup from a hambone & trimmings will follow next week, assuming that the on-special ham keeps long enough unopened -- and that there's enough room in the freezer compartment.)

[batwrangler.livejournal.com]

Mmm, soup! And you can freeze any left-over stock for later. :)

Wow

[dragonet2.livejournal.com]

Dr. P smokes turkey a lot, but the only time I tried to stock out the carcass, the resulting stock was nastily strong in the smoked department.

On the other hand, because we've traditionally* become the cookers of turkeys for the KaCSFFS Thanksgiving meal, I get at least one big carcass (this year two mall ones... long story) to stock out. I have a bin in my freezer where I toss baggies of turkey/chicken pieces parts that aren't suitable for serving to humans.

[vgqn.livejournal.com]

Congrats on this year's soup, and sympathies on the previous batch of stock. Stock freezes fine for future use, of course, but I too have been in the situation of thinking, "Oh, I'm going to use this very soon, really I am," until the point of no return.

And even freezing isn't forever. I just threw out duck fat from last year, because I really don't need two year's worth of duck fat in my freezer. Must remember to use.