I make stock from the turkey carcass every Thanksgiving. I love turkey stock and got a gallon of it this year — wonderful rich liquid gold, I tell you.
Instead of popping this right in the freezer, I’m going to put these bad boys in the fridge to let the fat rise and solidify. I know what you’re thinking. I’m doing that for low-fat stock, so I’ll be throwing it away.
Are you on CRACK?
Save that stuff. You want poultry and dumplins soup that will make you swear to be a better person for the rest of your life for just one plateful? Use the poultry fat instead of butter or oil for the dumplins and you’ll have a little bowl of Heaven.
Besides which, if I bought that turkey by the pound, I paid for that fat. Why buy extra butter, right?