Looks fantastic, bet it's even better since your snowed in...................How bad is/was the storm?
We have visitors from South America here, for Christmas we did a traditional turkey dinner, with all the usual Thanksgiving trimmings. Next day turned the carcass into a Turkey Vegetable Rice soup. Last week pushed out a very nice Potato Leek soup. It's that time of year.
I passed on the Christmas turkey carcass due to no room in the fridge. It would have otherwise gone on the screen porch for a day or so, but not at 55 degrees out that evening.
Carcass went in the pot with the aromatic veggies the same evening...turned off the stove at midnight, was up at 5AM, turned it back on. Never cooled off enough to unsafe food temps. Strained, defatted, added the vegetables, seasonings, turkey pieces, rice a little later in the morning. Most of it consumed by mid afternoon. The carcass and the soup never saw the inside of the fridge. We've got 4 visitors here...it's easy to get rid of large quantities of food quickly. We found out the there is not a lot of turkey consumption in Venezuela apart from processed cold cuts. They fell in love with the gravy.
That sounds good woma. I ran out of time, ambition and space on Christmas. I use a large pressure cooker for mine. 30 - 40 minutes to process. Most of the fat has to go for me. I can't tolerate that much of it.
I quite often pick the turkey/chicken carcass clean, stick in a bag and throw it in the freezer until I am ready to make soup. when I do make stock, I use the pressure cooker so it doesn't take as long.
