I know we're well into December now (a by-product of time spent Christmas shopping and preparing for class in the Spring), but today's recipe involves Thanksgiving leftovers-kind of. For the first time ever, I made stock with the turkey carcass. It was a relatively simple process. I placed the entire carcass in a large pot along with some chopped carrot and onion, a whole head of garlic that I peeled and crushed, a tablespoon or so of sage, half that amount of black pepper, and a carton of vegetable broth. I added enough water to make sure the liquid covered the bird, brought the whole thing to a simmer, and covered. I let the stuff cook for about five hours, then took it off of the stove and strained it. The liquid had changed from murky and brown-the color of vegetable broth-to a bright straw yellow, and it definitely still smelled like Thanksgiving. I disposed of the solids and put the fruit of my labors into the fridge to chill.
