A meat tip for Thanksgiving--Beautiful turkey soup

I know my blog is all about the best in Vegetarian & Vegan cooking, but as it is Thanksgiving week in America and also coming up to the holidays elsewhere in the world, here's a tip for the best  stock/soup base you can make from the carcasses of your roasts.

When you have finished carving the roast and are ready to make a great soup-stock

Place the bones of the carcass in a  clean roasting pan and  roast it in a medium oven  350f for 1 hour.
This will result in nicely browned bones and skin and also kills off any airborne bacteria.

Place the bones, less any fat, into a pot of boiling salted water, enough water to cover.
Then add chunks of carrots, leeks, onions, celery, herbs ground pepper, spice etc. ( your choice), and  lower heat to a  simmer and cook for 1 hour ( lid the pan).

When the vegetables are tender, strain the entire liquid into another pan, throw out the bones and add the vegetables and any meat pieces, return to simmer and check seasonings and serve or, add pasta ( and frozen peas, sweetcorn etc.) and cook a little longer.

This is THE BEST flavored soup-stock you have ever tasted.
You should also roast your carrots, celery and onions etc for vegetable stock.
& if you Love fish and shellfish, roast the bones and any skins-crab shell for better flavored stock.
 
Roasting brings out the BEST  flavors for any soup stock base.


So now you know a classic Cooking recipe, that for some reason seems to have been lost over the past 50 yrs.

To all my worldwide readers, thank you and Happy Holiday Eating  the GOOD LIFE way.




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