Saturday, November 27, 2010
If there's one thing I like better than a roast bird (and there isn't) it's a roast bird carcass, just waiting to be made into stock. In this case I used the three duck carcasses we had to make a stock of deep richness; I ended up with two quarts of shaking golden jelly. I used about half of it to make soup last night. In the tradition of all my soups it involved everything I could lay hands on in the fridge: onions, fennel, red peppers, black beans, duck meat, turnips, and shucked corn. It was great last night and even better today.