Add Non-Turkey Bones to Your Turkey Supply
Officially, it’s time to start preparing for Thanksgiving, and aside from choosing your turkey recipe, you can immediately go to work (and then freeze) your stock. It may sound boring, but broth is the basis of many Thanksgiving dishes, especially toppings and gravies.
Soft, boring broth is a sad filling and boring gravy, and sad and boring things have no place at your Thanksgiving dinner table. To make a fun filling and an inspirational gravy, you’ll need a fun, inspirational broth. Aside from following my basic guide to making a great broth , the easiest way to strengthen bone broth is to add more bones .
I don’t know if you have heard, but bones are valuable – you could say something like a commodity. Adding extra non-turkey bones can enhance the flavor of your bone water, and each bone adds something different. Here are my favorite dice for stock making.
Add ham bones for smoke flavor
I am from a family of hams. While we’re not against turkey, salted pork has always been our top pick for Thanksgiving, and leftover bones have often been used to make red beans and rice. But why limit the pleasure of a ham to one dish (plus leftover food)? You can add leftover ham bones that may have been shaken in the freezer to your turkey broth, or buy ham from your favorite butcher. While the meat is light, boiling the pieces of bone, connective tissue, and skin will give your broth a zesty flavor and smoke flavor, and fill the entire pot with thawed, rich collagen. After the hock has been presented to your stock, remove any small pieces of meat and add them to the herbs.
Add chicken legs to the body
Speaking of collagen, the best broth is broth, which turns into a gelatinous solid when cooled, and chicken wings and legs are a cheap way to increase the connective tissue content in your broth. Feet does take a little prep work , but the silky mouth-covering paste you receive as a reward makes this creepy pedicure totally worth it. (You can also add wings, but I’d rather eat them as a snack when watching soccer.)
Add lamb and beef bones for depth
Fried bone marrow bones are vessels filled with meat oil. Lamb bones – depending on the part of the lamb – can be of the same quality, but they also have a dark, deep aroma that gives your bed a hunter / angler sensibility. The oxtail brings a similar vibe. For best results, fry these bones at 450 ° F for 20 minutes, until they turn dark brown.
Also, don’t be limited to one type of bone other than turkey, and don’t be afraid to cook the broth twice. Instead of starting with plain water, toss the turkey and bones other than turkey into your homemade chicken broth. Or buy a box of turkey broth as a base and add other, more interesting bones to it. You have time to experiment, and you can also experiment during soup season.