I make broth all the time. This time--fragrant water. I used a turkey carcass and a couple of beef bones--though they were all bone, really, no marrow and no meat. Nonetheless, the turkey carcass was from a flavorful turkey, and was only in the freezer for a few weeks, maybe. It's like the turkey and the beef cancelled each other out. Plenty of aromatics, too, and herbs, and salt, and peppercorns... After 4 hours, I gave up. I'm making cabbage soup with some of it, and tomorrow when it's cool I'll pack it up and freeze it, and just have to remember to reduce it by half or more when I cook. But--Why?
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