Our deep-fried turkey before it became a bare carcass.
Your crazy family came and went. Now all that’s left is a big ol’ turkey carcass. Wait, don’t throw anything away just yet. In this time and age when offal eating has become the trend, I’m going to show you what you can do with all those leftover turkey bones.
First, you make turkey stock. Duh! Then, you use that stock to make turkey congee.
Every Asian country has its own version of rice porridge. It’s the ultimate Asian comfort food. Think of the Americans with their chicken noodle soup. Well, the Asians have their rice porridge. It’s what you feed someone under the weather. I admit I used to hate congee or chao (as it’s called in Vietnamese) because it was all my mama let me eat when I was sick. Incidentally, I grew to associate congee only with illness. Of course it left a negative impression on me. But now that I’ve got no mama to cook me homemade congee, I had to roll up my sleeves and do it myself. Now I don’t necessarily eat congee just when I’m sick; I’ll eat it when it’s cold out. (Speaking of which, Houston is finally starting to feel like winter. Yippee!) I eat it because it’s hearty, warm, and best of all, simple to make. I almost always have the ingredients on hand to make congee, but even if I don’t, the great thing about congee is its versatility. You can just about throw anything into it. Perhaps the only requirement is stock or broth and rice. (I’ve even seen some people cook congee with plain water but I don’t recommend this—too plain.)
So read on, and learn how to make turkey stock with that leftover carcass and then, subsequently, turkey congee. And remember, if the Blind can Cook it, so can you. Happy winter eating!
Feeling my way through food, tasting my way through life. Supporter of the culinary and literary arts—food and words are my creative portals, the means through which I connect with others. Go ahead and leap—come feel and taste with me. Read More