Similar, but with homemade broth
I saved the bones from two small (15 lb or less) roast turkeys (I freeze the bones) and made a big pot of turkey broth the other day. It's so rich that it gels in the fridge.
Then I use it to make soup. Any sort of veggie combo usually works, along with some herbs like oregano, sage, bay leaf from the garden. Also a serrano hot pepper (red) from same.
This last time I peeled and sliced up some small russet roasting potatoes. Brought some broth to a boil ( about 2 cups plus a cup of water, it's concentrated), boiled sliced potatoes for about 5 minutes, along with a small sliced red onion and a minced garlic clove. Added a few ounces of extra virgin olive oil. Then added a diced fresh green bell pepper and some sliced brocolli crowns. Cooked another five minutes, added some diced roast turkey meat, seasoned with salt/pepper, and voila! some great soup for mending bones and keeping wrinkles at bay.
The key of course is the homemade broth. The bones and carcass, skin, etc, get simmered covered over night with some salt and white vinegar added. In the morning I added more vinegar until it tasted slightly acid, and simmered for another hour or two. Then about 15 minutes vigorous boiling to drive off the vinegar and make it less acid.
The salt and the vinegar are the key to helping to extract minerals and gelatin from the bones and cartilage. The broth that results is so rich that it gels in the fridge. I freeze most of it and reserve some in the fridge for use over the next few days. When needed the frozen broth gets thawed in the fridge (takes a while) and is great for making soups, gravies, sauces, etc. I use it in lieu of water in a stir fry, as well. I've heard one can freeze such broth in a ice cube tray and then bag the cubes so you don't even have to thaw it to add some flavor to a dish being cooked stovetop. I'll have to try that some day ;-).
I saved the bones from two small (15 lb or less) roast turkeys (I freeze the bones) and made a big pot of turkey broth the other day. It's so rich that it gels in the fridge.
Then I use it to make soup. Any sort of veggie combo usually works, along with some herbs like oregano, sage, bay leaf from the garden. Also a serrano hot pepper (red) from same.
This last time I peeled and sliced up some small russet roasting potatoes. Brought some broth to a boil ( about 2 cups plus a cup of water, it's concentrated), boiled sliced potatoes for about 5 minutes, along with a small sliced red onion and a minced garlic clove. Added a few ounces of extra virgin olive oil. Then added a diced fresh green bell pepper and some sliced brocolli crowns. Cooked another five minutes, added some diced roast turkey meat, seasoned with salt/pepper, and voila! some great soup for mending bones and keeping wrinkles at bay.
The key of course is the homemade broth. The bones and carcass, skin, etc, get simmered covered over night with some salt and white vinegar added. In the morning I added more vinegar until it tasted slightly acid, and simmered for another hour or two. Then about 15 minutes vigorous boiling to drive off the vinegar and make it less acid.
The salt and the vinegar are the key to helping to extract minerals and gelatin from the bones and cartilage. The broth that results is so rich that it gels in the fridge. I freeze most of it and reserve some in the fridge for use over the next few days. When needed the frozen broth gets thawed in the fridge (takes a while) and is great for making soups, gravies, sauces, etc. I use it in lieu of water in a stir fry, as well. I've heard one can freeze such broth in a ice cube tray and then bag the cubes so you don't even have to thaw it to add some flavor to a dish being cooked stovetop. I'll have to try that some day ;-).
least thats the way I pronounce it anyway and never been corrected by Polish work colleagues. 
