B
BrooklynQ
Guest
We had our first cool weekend in NYC this weekend, and when that happens I get cravings for turkey, soups and stews.
Sunday I smoked a turkey. Came out pretty good. Everyone ate their fill and more.
Sunday night, I cleaned the carcass and made broth/stock. (Cover the bones in water, add celery, onion, a bay leaf, carrot and a little garlic. Bring to a boil, skim off the foam, and simmer till it's reduced by about 1/3. Strain it when it's done and you have a great broth/stock. Keep the seasonings minimal because you don't want this to overpower whatever recipe you use it in.) I do this all the time with chickens and beef marrow bones. My mother did it with pork bones as well. I like having home made broth on hand in the winter.
The broth/stock came out ok, but the smoke taste was a little more intense than I wanted. I cut it with some "regular" chicken broth/stock and it was much better.
So the question is. Does anyone else out there make their own broths/stocks from smoked meat bones? Anybody ever try it with rib bones? Any recipes, hints etc?
Sunday I smoked a turkey. Came out pretty good. Everyone ate their fill and more.
Sunday night, I cleaned the carcass and made broth/stock. (Cover the bones in water, add celery, onion, a bay leaf, carrot and a little garlic. Bring to a boil, skim off the foam, and simmer till it's reduced by about 1/3. Strain it when it's done and you have a great broth/stock. Keep the seasonings minimal because you don't want this to overpower whatever recipe you use it in.) I do this all the time with chickens and beef marrow bones. My mother did it with pork bones as well. I like having home made broth on hand in the winter.
The broth/stock came out ok, but the smoke taste was a little more intense than I wanted. I cut it with some "regular" chicken broth/stock and it was much better.
So the question is. Does anyone else out there make their own broths/stocks from smoked meat bones? Anybody ever try it with rib bones? Any recipes, hints etc?