After roasting my first fresh turkey of the season on Thursday, I made turkey bouillon cubes the following days. The process is simple:
- Strain the broth from the bottom of the roasting pan into a clean shallow pan. I used a 9 X 14 inch cake pan with a lid.
- Refrigerate the broth overnight.
- Remove the fat layer from the top of the broth and discard. The fat rises to the top of the broth after cooling and is very easy to remove.
- Scoop the broth into clean ice cube trays and freeze overnight.
- Remove bouillon cubes from ice trays. Place in a storage container with a lid. Freeze and remove cubes as needed.
To make the turkey soup for our lunch today, I used 1 ice (bouillon cube) per cup of water-just like when using purchased bouillon cubes. This made a delicious homemade stock.
Turkey Vegetable and Rice Soup
(Serves 2)Saute vegetables in olive oil for 2-3 minutes.
1/4 cup onion, diced
1 celery stalk, diced
1 garlic clove, minced
1/2 cup carrots, peeled and chopped
1 teaspoon olive oil
Add water, bouillon cubes and fresh herbs to sauteed vegetables. Bring to a boil. Reduce heat and simmer for 20-30 minutes.
3 cups water
3 turkey bouillon cubes
2 tablespoons fresh parsley, chopped
1 tablespoon fresh sage, minced
3-4 ounce turkey, diced
Stir in rice and heat.
2/3 cup cooked rice
We couldn't resist eating a turkey sandwich along with our turkey soup. That's local multigrain bread, yellow tomato and pea shoots adorning the sandwich.
Have a great week!