Thursday, December 25, 2008

Christmas Dinner Course 2 - Smoked Turkey Consomme


I smoked a heritage turkey on the 20th and have been nomsing off it ever since. By Christmas there was just some stock (I thought!) and some meat - both "first picked" meat from the bird and meat from the stewed carcass - left. My intent was to heat and strain the stock and use it as my clear soup course.

When I took the stock out of the fridge, I was *very* pleasantly surprised to discover it was really a nice consomme. Wonderfully jelled and just gorgeous, with a layer of scrap meat at the bottom. I heated and strained it. The result was velvety and divine.

An added bonus - g0t to use my consomme cups!

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