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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.<\/p>\n
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.<\/p>\n
Are you on CRACK<\/em><\/strong>?<\/p>\n Save<\/strong> 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.<\/p>\n Besides which, if I bought that turkey by the pound, I paid for that fat. Why buy extra butter, right?<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … <\/p>\n