This recipe consists of broth made from the bones of a leftover whole turkey that has been boiled for a few hours and then strained. You can refrigerate the broth (good for 3-4 days) in an airtight container after completely cooled, or you can freeze it and its good for 4-6 months. When freezing, make sure the liquid is cooled completely, place in the refrigerator for the day or overnight with the lids loose, and then tighten the lids when cooled and freeze. I use glass mason jars, but anything that is freezer safe can be used. One whole 15lb turkey made 5 quart sized jars. IMPORTANT: Again, make sure the liquid is cooled at room temp before refrigeration/freezing; this prevents bacteria growth and risk of cracking glass. Always only fill 3/4 full saving room for expansion.
Here are some homemade Amish wide noodles made from scratch. These are delicious and easy to make. If you have a pasta machine of any sort, even better! If not, that’s okay.. I made these hand made; rolled out the dough and cut into the width I wanted using a rolling pin and pizza slicer!
These noodles can be frozen for a later use as well! Toss with a tiny bit of oil and freeze spread out on trays, then add to a freezer safe bag (use within 2-3 months). Defrost in the refrigerator for a few hours or cook straight from frozen. Note: do not refreeze noodles once defrosted, they will get mushy.
Enjoy!