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Author Notes: Making turkey stock the morning after Thanksgiving is a great way to get the most out of leftover bits from the day before: First, caramelize vegetable scraps in a deep pot, and then let them simmer alongside the turkey carcass, a big bundle of fresh herbs, and a few quarts of water for a couple of hours. This is a big recipe for a rich soup. It will make at least a dozen full meals, or twice as many for an appetizer when paired with a simple salad. My boyfriend Charles Bililies (chef at Souvla in San Francisco) likes to serve it with triangles of toasted pita or a big crusty piece of bread to soak up all the delicious broth at the bottom of the bowl. Recipe adapted slightly from Souvla restaurant. —Jen Pelka
Makes (at least) 12 servings
- 6 quarts chicken or turkey stock (see notes above)
- 12 eggs
- 2 cups lemon juice
- 2 cups cooked white rice
- 4 cups cooked chicken or turkey, pulled from the bone in nice, big pieces
- Olive oil for serving
- Parsley for serving
- Heat the stock in a large pot on the stovetop. In a bowl, whisk whole eggs vigorously until frothy (by hand or with a stand mixer/hand blender), then add lemon juice while mixing.
- Slowly drizzle 1 to 2 quarts hot stock into the egg-lemon mixture while continuing to mix to allow to temper. Add the tempered mixture back to the remaining stock along with the rice and meat. Bring up to a brief boil and let simmer to thicken slightly.
- Season with salt and white pepper to taste. Garnish each bowl with a drizzle of olive oil and freshly chopped parsley.