. . . has to do with making turkey stock. But you knew that deep down, right?

1) Let the carcass, some skin, and the giblets (minus the liver, of course) simmer for 12-24 hours with pieces of onion, carrot, and celery.
2) Add a little bit of sage and black pepper (it's too early to add salt; you don't know how much this stuff will reduce).
3) Throw in a slice of cooked bacon or ham.

Boil it on high for 20 minutes before you take it off the heat for good; better safe than sorry. Either make soup, or freeze it till you need it.

Posted by: Attila Girl at 03:51 PM | Comments (7) | Add Comment
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