After everyone ate turkey for several days Mom would cut the remaining meat from the bones and boil the bones in her huge soup pot. Th pot stayed on the stove for several days, simmering away. After two days of simmering the bones she removed them from the stock and placed the pot outside on the deck to cool. The next morning Mom skimmed the fat from the surface and began freezing bags or turkey stock.
We always had a big pot of turkey soup made from the last of the Thanksgiving bird, and homemade turkey soup was Mom's answer to all of winters sniffs, sniffles and dark days. Her soups were always peppery sharp and hearty. She added chunks of roast turkey or chicken, onions, carrots, celery, lots of garlic and pepper. Rice got fat soaking up the stock and fresh grated parmesan and pecorino topped these love filled bowls she placed before us.
If that's not slow food, I don't know what is.
I have neither the tools, space, or kitchen time to cook this the way Mom did. Maybe one day I'll have a kitchen of my own, but until then, I can always make Mom's feel better soup like this.
1 bone-in chicken breast, with or without skin2 white onions6 cloves garlic3 stalks celery1 bunch parsley1 huge carrot3 bay leavesolive oilfresh ground pepperkosher salt
In a large soup pot, stock pot slow cooker place the rinsed chicken, 1 onion, 3 smashed cloves of garlic, 1 stalk of celery, 1/2 the parsley and bay leaves. Simmer for at least three hours.
Allow stock to cool, then remove chicken, onion, garlic, celery, parsley and bay leaves. Discard the vegetables.
In a large bowl or on a plate, pick all the chicken meat from the bones, shredding it into small pieces.
Chill the stock and skim the congealed fat from the surface if desired.
Chop the remaining vegetables. Heat a skillet with olive oil and begin sauteing the garlic and onions on low heat. When they are translucent and the carrots and let them sweat, covered, until they are slightly crisper than you would like. Add the celery and continue cooking until the celery is cooked.
Return the chicken and vegetables to the stock, add remainder of the parsley, chopped, and season with salt and fresh ground pepper.
If you can eat rice or grains, add any cooked rice or grain of your choice and serve.
* Mom always cooked the rice separately and added it only at the very end, into each bowl separately. If we stored the leftover soup and rice together, by the next night the rice had soaked up all the liquid and it no longer resembled soup.
**I always loved to add lots of fresh cheese to the left overs, I guess that was me making my very first risotto.