For once, I'm using that metaphor for something positive!
After a most delectable Thanksgiving dinner[*], I contemplated the carcass of the bird and said "We can't just throw that out," (You can take the boy out of New England, but you can't take New England out of the boy) "I'll make stock!"
So I gathered up a mirpois, some additional aromatics, and some leftover herbage, and put the bird on to boil.
[Note to future self: wishing either of your 8Q stock pots are large enough to handle 4lbs of carcass doesn't make it so. If you plan to do this again, buy a proper stock pot!]
10 hours of boiling, scumming, and topping off later the bones had given up quite a bit of collagen, but there was still some left. On the other hand, it was 1am and it would take about an hour[**] to cool the stock to the point it could safely be stored in the refrigerator. So I pulled it, strained it through cheese cloth and started the cooling process.
When I finally dealt with it, I found that while it wasn't as gelatinous as it might be, it was most assuredly more than a mere broth! Success![***] I then dutifully broke out the muffin tins and portioned it into 1/2 & 1c amounts, plus a few pints and into the freezer it went.
And now, with Chiara off at a baby shower, I went to the kitchen to contemplate lunch. Once there I was hit with a revelation like a bolt of lightning:
Another mirpois (diced this time), one of my frozen pints, a little salt, a little pepper (ok, a lot of pepper. Probably too much, my nose is still running) and some egg noodles I didn't know we had. (Yes, I threw it all together into the pot at the same time, sue me.) Finished with a squeeze of lemon juice.
In a word, sublime.
[*] I think Chiara's tired of me raving about the carmelized onion & balsamic gravy that she couldn't eat, but really, everything we ate was fantastic. That gravy, however, was a mind-expanding substance.
[**] In the other stock pot, surrounded by ice, with two frozen nalgene bottles full in the middle to speed the process. That's all AB's idea.
[***] Ok,I also found it to be a bit murkier than I might like, probably meaning that I cooked it too high and didn't scum as effectively as I should have. It was also curiously lacking in schmaltz. Oh well, for a first (solo) effort, it wasn't bad.