Many Hungarian families eat fish at Christmas. We make a lovely fish soup out of it. Obviously, you can use any sort of fish, but all of them will have a different taste. I couldn't find the one that we like, so I made turkey for Christmas. To be honest, I wasn't keen on standing by the oven and sprinkling the meat juices on the turkey every couple of minutes and I'm not willing to cover it with alufoil, since it's really not healthy. The steam first starts to cover the foil, then the liquid drips back on the food. So I chose a different method.
I cut the turkey into 2 pieces. I had to cut it into 2, because it was the only way I could put it into my Instant Pot (pressure cooker). I topped it with water, added some salt and cooked it for 2 hours. After cooling down it became beautifully gelatinous.
After it cooled down, I poured it into big silicon cubes. I could put approx 1-1.5 cup soup into every cube. Carrying it on a tray, I put them into the freezer. When they got frozen, I removed the cubes from the silicon, put it into a bowl, so I could use the silicon mold for another batch. I left the first batch in the freezer, of course.
I did the same with the other half of the turkey.
I used this broth yesterday for the soup.
If you don't have to cook a bone or meat broth every time, then this way you can make a nice big batch and it's easy to grab it from the freezer. You can use pork, beed or chicken bones, skin, feet, chicken back or neck too.
Here's another variation for bone broth. And a third one.
