Broth of the carcasses of one deep fried, one traditional roast turkey, simmered since Friday morning. Cooked until the bones crumble. Today added aromatics and other ramen standards (soy, sake, mirin), peppers, and a glug of sriracha.
A warming layer of leftover dark meat is hiding under the noodles.
The fried bird was crispy, so the bones were good and ready, the regular roast I threw in the oven under a broiler for a bit. Then just simmered them in water for a day. It’s better than an instant pot. The fried bird also had a lot of cajun spices and salt, so the flavors were already working there.
Then the next morning I strained the broth, puled more meat off the bones and set that aside. Sauteed 5 carrots, 1 onion, garlic, and chili flakes in butter until brown, then added carrot tops, green onions, a lemon, some cabbage, ginger, chives, parsley, and all the bones on top. Then broth back in, topped up water, and that simmered for 8 hours and then strained. Bones by then are getting mushy and you can easily snap them by hand or mush the ends with your fingers. Added in soy, sake, mirin, a touch of rice vinegar, and some sriracha. Simmer for another 3 hours.
When I’ve made it with all pork, it’s very funky and porky in a not pleasant way, except for the time I made it with BBQ rib bones. At this point I prefer half pork half chicken, and turkey did me well last year. This was even better, I think the fried bird helped.
Yes, exactly! It was not great. You and another user have given me good food for thought, though, and it sounds like including some chicken or turkey bones can help balance out the flavor profile of pork, especially if the poultry was fried.
Thanks!
You bet. Fried turkey bones and guinea fowl are both a step above chicken. Roasted chicken + pork mixed isn’t bad for a middle step, either. That’s my usual recipe at this point.