Stock becomes Consomme

After allowing my turkey stock to chill overnight, I brought it out today to finish the job and turn the stock into a luxurious consomme.

The turkey stock comes out of the refrigerator.

Hee, hee. I made turkey jelly.

Following Rosie Hawthorne's excellent directions, I work on turning stock into consomme. Here we wait for the stock with the egg whites to come to a simmer. Not looking too appetizing here, I must say.

Whereas the stock-making process is mostly a hands-off event, only passing through the kitchen once in a while to add more water to the pot, consomme making is definitely a hands-on procedure. The mixture must be stirred constantly until it reaches a certain point. And then a kitchen timer must be utilized in order to continue the process. Time consuming? Yes. Worth it? Definitely.

And, drum roll, please... the finished product. I set aside two cups in anticipation of making turkey gravy for tomorrow's dinner.

Once the stock/consomme is cooking away on its own, I start work on a Broccoli, Bacon and Dried Cranberry salad for tonight's dinner. In this bowl are bite sized broccoli florets, diced red onion, sliced cooked bacon and dried cranberries.

To this I have added a dressing made from mayonnaise, white vinegar and sugar. I tend to do this by taste, rather than by following a specific recipe.

Many thanks again to the kitchen wizardry of Rosie Hawthorne! Thank you for pushing me to become a better home cook.