Broth of the carcasses of one deep fried, one traditional roast turkey, simmered since Friday morning. Cooked until the bones crumble. Today added aromatics and other ramen standards (soy, sake, mirin), peppers, and a glug of sriracha.
A warming layer of leftover dark meat is hiding under the noodles.
Yes, exactly! It was not great. You and another user have given me good food for thought, though, and it sounds like including some chicken or turkey bones can help balance out the flavor profile of pork, especially if the poultry was fried.
Thanks!
You bet. Fried turkey bones and guinea fowl are both a step above chicken. Roasted chicken + pork mixed isn’t bad for a middle step, either. That’s my usual recipe at this point.