Taking Stock From Thanksgiving
After the excesses of Thanksgiving, I like to have a few days of brothy soups to clear the body of all that stuffing. I am always surprised by how easy it is to make a nourishing bowl of aromatic broth from modest beginnings. Think of it — an old carcass, some water and a paltry handful of vegetables, add some heat, skim a bit and soon you have a steaming bowl of flavorful stock — really, turning dust into gold is nothing compared with this type of alchemy.