Originally Posted By Sara Tonin Mele, I used the turkey guts for my stock. To witch I added celery, onion, carrots, garlic, thyme, sage, and a couple bay leaves. I've been boiling it for several hours...it is reduced by at least half. Does that sound done to you?
Originally Posted By melekalikimaka Yes, that should do it. Have you tasted it? You can season it a bit more if needed. I know sometimes people add a chicken bouillon cube or two if it doesn't taste chicken-y enough. Now if it tastes "too" concentrated, you can add a little water (or wine) if you want. My family is starting to circle the stove, waiting for their chicken and carrots. ;-)
Originally Posted By melekalikimaka Ooh, one last thing...chill the broth in the fridge overnight and the fat will rise to the top and solidify. Makes it easier to scoop off.
Originally Posted By Sara Tonin And the plan for the turkey...is no bread stuffing...chopped apples and oranges that have been coated with poultry seasoning...bear with me...I've cooked a turkey before...just not THE Thanksgiving turkey for the whole fam...mom was always in charge of the turkey (sniff)
Originally Posted By Sara Tonin yeah, but there's not much fat...neck, heart, gizzard and liver...i didn't do the whole chicken thing....
Originally Posted By Sara Tonin everything and everybody needs a little fortification from time to time.
