The extra step of baking to get the Maillard effect/taste is sure worth the time. I'd agree with the guys of "bla" just like that without at least a bit of salt an pepper. Me, I'd reduce/simmer it down to half as much (that was in the tall pot) and mainly use it for gravy. Hope you all had a great Thanksgiving.
I like the colour of the Broth after simmering. Makes great soup
Oh what a good idea. I never did it like that and you are right Nicole, it tends to get blend otherwise. You might add some bouillon cubes and herbs ?
Did it have any collagen when it came out of the fridge the next morning ??😊
The extra step of baking to get the Maillard effect/taste is sure worth the time. I'd agree with the guys of "bla" just like that without at least a bit of salt an pepper. Me, I'd reduce/simmer it down to half as much (that was in the tall pot) and mainly use it for gravy. Hope you all had a great Thanksgiving.
We had a wonderful Thanksgiving with family. We made a creamy wild rice and turkey soup with some of the broth tonight
@@1000FoodFamily Great to hear. And that sounds good 😋