Can you clarify? Do you re-cycle the carcass, etc. and make more stock from the same already used ingredients? Or something else…?
I boiled the carcass last night, and will pick strain/pick the meat, add veggies, and boost the aromatics tonight. Yummy yum yum!
I usually do the green veggies and pasta/rice on the night we eat it. So I’ll have several “dinners starters” of thick broth with root veggies sitting in the freezer. They can then become anything from gumbo to egg-noodle soup to sauce and veggies over rice over the next couople of months.
I don’t have the carcass to make stock from since it wasn’t worth bringing home from the parents house, but I am using some stock made form the giblets and leftover turkey meat to make my famous turkey chili tonight. It’s gonna be awesome.