We had turkey for Christmas dinner, and now there is just some meat left in the fridge for another meal… maybe with pasta in a sauce, maybe a curry, maybe with rice… Meanwhile, right now, the carcass is in a giant saucepan bubbling away with water and left overs to make soup. We’ve already had some soup, with crusty bread and a good shake of pepper and it was very tasty… I also used stock made from the giblets for gravy, which was also very tasty.
It amazes me that other people, even people who are great cooks, throw away the bird left overs rather than using them in this simple way. One Easter on our family holiday we’d had bird of some sort, I can’t remember of which sort, and as we cleared up to come home, sharing whatever was left from the kitchen cupboards, I was offered the carcass, offered because everyone knew I would say ‘ooh, yes please!’ and no-one else would bother. I think on that occasion, when we got home, there was actually enough meat left for dinner!
This way of using left-overs comes from my home, where mum and dad would use every scrap of everything; when i was a child, a chicken was a treat. In those days, Cambridge was much more of a country town, and I’m not joking to say we had pheasant more often than chicken – because a lot where shot and sent to market. Every butcher would have braces hanging up… chicken was a rare treat! We had the girlfriend of a French friend come to stay with us for several months;everyone knows the French have a great and deserved reputation in the kitchen, but this girl was horrified by us boiling bones, and wouldn’t even try the resulting soup!
I expect we will use our great bowl of stock not only for soup but risotto gravy, turkey in sauce… and much more… it seems such a waste not to!