The Post-Thanksgiving Stockpot, ready to simmer and turn the leftover turkey carcass into liquid gold
Two of my favorite things about cooking Thanksgiving dinner are the broth pots that begin and end it. Not only does that wonderful aroma fill the house twice, that second batch of broth squeezes out every ounce of goodness the bird had to offer, and extends the holiday feasting into the weekend and beyond.
By Thanksgiving night, since we had a small bird and a large crowd, Read More