Looks and feels like jello; tasted like turkey.
How?
Boil up a post-Thanksgiving turkey carcass - simmer a long time to get all that turkey goodness out of it. After cooling in the fridge, skim off top layer of fat. Spoon into freezer ziploc bags and store in freezer.
Why?
When reheated it will be yummy broth for soup. We will not be making soup until we are ready to eat turkey again.
And yes, I had to taste it - it just looked so ... interesting.
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3 comments:
In Russia, meat jello (served cold) is a favorite dish (called Kholodets or Studen'). I avoided it wherever possible. =)
oh sick.
Good for you! I never had the guts growing up to do that, even though it's essentially jelloed broth.
I have had meat jello before, though. In Thailand, neighbors of Robert and Kate brought a pork jello dessert to dinner. Since Robert had told everyone that his visiting family EXCEPT me were vegetarians, he and I were the polite eaters of the dessert. The irony, of course, being that in the US I am the only one that prepares vegetarian food day to day because my Dan is. (I still eat meat at restaurants or if served at family/friends).
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