Rosie Makes Turkey Consomme

The turkey carcass, pan jelly, and leftover parts go INto a pot of water.

Consomme on the way.











After simmering all day, Mr. Hawthorne removes the turkey bones.

The bones were simmering, not Mr. Hawthorne.
He was in a fairly good mood.















Make a wish.
















Doesn't this lovely sludge
look appetizing?













Refrigerate sludge overnight and you have this attractive viscous mixture, with the fat coagulated on top.













I try to skim off as much of the fat
as I can.








Underneath all that fat,
we have yummy turkey jelly.












I whisked 8 aig whites then whisked in a cup of the cold turkey stock.

Bring the turkey stock to a boil and slowly whisk a cup of the hot liquid INto the

aig white mixture.

Remove stock from heat and slowly add in the aig white mixture.











Put pan back over low heat, stir gently, keeping mixture in constant circulation until it starts to simmer.

Stop whisking at once.

The aig whites have clung to the particulate matter that clouds the stock and must coagulate firmly enough so they'll hold together when you strain the stock.












When mixture comes to a simmer, move pan to the side of the burner and let barely bubble for 5 minutes. Turn a quarter turn and let barely bubble for 5 minutes. 2 more turns for 5 minutes each and remove from heat.










Here are the coagulated egg whites.













Here, I'm trying to scoop out some of the aig whites before I pour through the cheesecloth to strain it.























Slowly and carefully, pour the liquid through strainers covered
with cheesecloth.

Technically, the bottom of the strainer should NOT be touching the liquid, but I only have two hands and no one to hold the strainer out of the bowl.






Almost done.












Wallah!
Consomme.


































That's some mighty fine consomme.


















I must give thanks where thanks are due-
to my mentor and muse Sondra Lee.

You have been my inspiration in all of my culinary pursuits.

I raise a 'tini to you in your honor.

And remember, keep it simple (NOT), keep it with disco balls, keep it with chandeliers, and, always, keep it with cameltoes.
And, with a double crab claw wave, I bid you adieu, my friends.