Thanksgiving Jook

• 1 turkey carcass
• 4 quarts cold water
• 1 1/2 cups long-grain rice (jasmine rice recommended)
• 4 slices of peeled fresh ginger, about the size of a quarter, smashed
• 1 1/2 teaspoons kosher salt, or to taste
• 1/2 teaspoon Asian sesame oil
• Condiments:
• Cilantro sprigs
• Thinly sliced green onion
• Minced water chestnuts
• Black fungus, rehydrated and julienned
• Dried shiitake mushrooms, rehydrated and thinly sliced
• Asian sesame oil
• Soy sauce

1. Remove excess skin from the carcass but leave any browned, crisp pieces for additional flavor. To help fit the carcass into a pot, cut it in half, breaking it across the backbone along the ribs. Place the halves in a large stockpot and add the cold water. Bring to a boil. Boil for 5 minutes, skimming the scum that rises to the top. Reduce heat and simmer for 15 minutes.
2. Rinse the rice well in several changes of water until water runs clear. Add the rice to the pot. Bring back to a boil, stirring occasionally. Add the ginger. Reduce heat to low, cover, and simmer for about 3 hours, stirring occasionally. (Low heat and stirring are important to avoid scorching as the jook thickens.)
3. Remove the carcass and skin from the jook. Discard bones and skin. Shred any large pieces of meat or cut into bite-size pieces and return to the soup. Add the salt and simmer for about 30 minutes, until a good consistency is reached.
4. Finish with the sesame oil and serve with small dishes of the garnishes and the condiments.

turkey carcass, cold water, longgrain rice, fresh ginger, kosher salt, asian sesame oil, condiments, cilantro, green onion, water chestnuts, black fungus, shiitake mushrooms, sesame oil, soy sauce

Taken from www.epicurious.com/recipes/member/views/thanksgiving-jook-52965281 (may not work)