How to make soup stock
I’m sure, like good little minions, you saved your ham/turkey bones from Thanksgiving, lovingly wrapped and stored in the freezer. We had a ham (cause Hubby is a pirate, and we all know they only eat ham), so that’s what I used. First, carve as much of the meat off the bones as possible. (No one will judge if you nibble at it like a mouse during this process).
Next, you will need a giant cooking pot with water, about 2 or 3 carrots, half to a whole onion, and either 2-3 stalks of celery, or use the inside of your celery that’s not really good for much else. I threw in a couple cloves of garlic for fun, and you can add a whole jalapeno or two if you want something spicy.
Throw that all together, and you can add your tupperware for your almost-free soup, which you all have in your freezers at all times, right? Get it started boiling, then go do something constructive. I let mine boil for about an hour. You want to cook it until the meat comes off the bones easily. If you cook it too long the cartiledge will start to disintegrate, which is disgusting, so try to avoid that.
Oh, this is just me showing off how much ham is in my freezer:
Most of the time when you make soup stock, you are told to scoop out those veggies that have been boiled to death in the broth, and throw them out. What is the point of that?? Put those in the blender with some of the broth, and blend it all up.
You end up with this veggie mush you can mix right back into the broth. It makes it much thicker and more flavorful. Note: if you are using turkey bones, be VERY CAREFUL to get all the bones out before doing this. You don’t want bone shards in your soup. I swear, I’ve seen muslin bags designed for this exact problem; you put the bones in the bag, then throw it in the pot with everything else. An internet search has turned up nothing, so maybe I’m delusional. Or need more coffee. I can’t have all the answers.
Here’s another quick trick. To clean your blender, rinse it out, then add a drop of dish soap, and fill it with water. Put it back on the base and turn it on for about a minute. This gets the blades really clean while the food is fresh.
Look at that! A double-whammy of helpfulness! IS THERE NO END TO MY GENIUS?
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