This year, we had Easter dinner at my brother's house on the farm at Craik. I took home the turkey bones. To this I added: 2 carrots, 2 celery stalks, handful of parsley, the discards of green onions, sprig of sage, 1/4 red onion, peppercorns and coriander seeds.
Cover with water and simmer all afternoon. The liquid reduces to a fragrant, jellied stock. Coming soon: turkey soup and turkey pie.
Note to self: NEVER let a good bone go to waste.
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