When I was growing up the family used to stuff the unused carcass into the fridge and then pluck morsels off of it for several days before chucking the remainder. It was unsightly and always seemed like good meat went to waste.
So here's an alternative: make soup stock.
You'll need a good stock pot: 10 qt for a 12 lb - 15 lb bird. It helps to have a strainer and tongs.
You'll also want salt and pepper, herbs and spices, and a few vegetables that simmer well such as onions and garlic.
This takes time. So unless Thanksgiving dinner gets served really early (2 pm) it might be best to refrigerate overnight before getting started.
When you've finished carving up the bird for the meal and for leftovers, put the remainder into the stock pot and cover it with water. Simmer about 2 hours until the meat is ready to fall off the bones. Cool if necessary to make things easier to handle. Discard skin and bones (the strainer and tongs help) and save the meat. Return the meat to the stock pot.
Add salt and pepper and desired spices/vegetables to taste. Simmer uncovered on low heat, stirring occasionally. Reduce until this makes a concentrated soup base. Then remove from heat and allow it to cool. Divide into meal sized portions, seal into individual containers, and freeze. Keeps up to 3 months.
Once the general press of Thanksgiving leftovers has ended, thaw as needed and cook either by diluting and adding other soup ingredients (such as parsley, carrots, and celery) or else use as casserole by baking it over rice and adding mushrooms.
November 25, 2020 at 07:16PM
