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After you've picked all the ham and turkey off, don't throw the bones away. Save the bones to make stock that will become a delicious soup. You can also freeze the stock and put it in ice cube trays to use later. You will be glad you did! Especially on a cold winter night or when someone in the family has the sniffles.
How do you do make stock? I have asked an amazing Executive Chef to give us some tips and this is what he said:
1. Pick off all the meat. You want the bone as "clean" as you can get it. Set aside any picked off meat and save it for the soup. (The meat can be frozen too if you don't plan to immediately make soup.)
2. Put the bones and carcass in a stock pot. Then add (cold) water until the water is at least an inch or two above the bones.
3. If you have any celery, onions, and carrot scraps put them in with the water also. You can also add bay leaves and peppercorns if you wish.
4. Bring water to a boil and then to a rolling simmer. DO NOT let the water continue to boil.
5. Simmer 45 minutes for turkey and chicken bones. For a ham bone simmer for one hour. While it's simmering the fats and impurities will rise to the top. Skim off fat with a ladle.
6. Get a strainer. Strain broth into another pot. From this stage you can either put the broth in ice cube trays or a freezer safe container. Slightly let cool down before placing in freezer.
7. If you plan to forge ahead and make soup, then add your fave ingredients and enjoy the liquid leftovers!
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