Recipe by Victoria Wesseler, creator of the food blog Going Local.
For the broth
2 carcasses from deep-fried
Bourbon Red Turkeys (or substitute oven-roasted ones)
10 quarts of cold tap water
Place the carcasses and the water in a large soup pot over high heat. Bring to a boil and lower the heat to medium. Simmer for 2 hours, skimming off foam as necessary.
Remove the carcasses from the pot, place in a bowl and allow to cool. When cool enough to handle comfortably, remove the meat from the bones and reserve the meat for the soup. Discard carcasses.
Line a large fine-mesh strainer with 3 layers of cheesecloth and place it over a 4-cup glass measuring cup. Ladle the broth through the strainer into the measuring cup. This will remove any bits of turkey skin and other unwanted debris from the broth. Store the strained broth and shredded turkey in separate glass or plastic containers in the refrigerator.
Makes about 10 quarts of stock.
For the noodles
2 large eggs
1 teaspoon salt
1⅓ cups all-purpose flour plus a few tablespoons extra for dusting your rolling surface
Beat eggs and salt together in a medium-sized bowl. With a … Read More