A post Thanksgiving recipe that can be used year round inspired by a friend's boyfriend's family who smoked their meats this year and shared some slices which I turned into stock. I used leftover and fresh veggies for the soup I created but the stock can be used for A La King, pot pie, stew, gravy, wherever holiday leftovers fantasies lead...
1I made a small amount just for myself so I used a 3qt pot but you can adjust according to who you're feeding. Fill pot 1/2 with water, add meats, garlic, onion and tomatoes. Bring to a boil. Cover, turn down heat, keep it bubbling for a couple of hours until veggies melt into stock and meats' juices are wrung out! (You don't necessarily have to peel the vegetables. Skins will easily come off.)
2After a couple of hours turn off heat, leave pot covered on stove until cool enough to handle vegetables. (I put mine in a container before I went to sleep and made the soup the next day.)
3Remove meats, remove skins from vegetables, mash any bits not cooked down against sides of pot to blend into stock. Stir around. Turn heat on under pot.
4Add at least half a bottle (1 pint) if not an entire bottle (1 quart) of carrot juice to the stock and other ingredients: any and all vegetables you want to turn into soup. I had leftover succotash I threw in, frozen broccoli for the sake of something green and mini-ring pasta to bulk it up.
5Bring it all to a bubble. Cover and let simmer at least an hour. Add wine to each serving.