Another writer suggested it to me a few years ago, and the soup turned
out so good that it's become my ritual every year I've been given
custody of a leftover turkey carcass. I stick that half-roasted frame of
bones back in a roasting pan, and add a bunch of onions, carrots, and
celery (at a ratio of 2:1:1) that I've tossed with a little oil. I turn
the oven to 450 degrees, and roast them until as much of the surface
becomes cola-colored without charring (too much char and the stock is
Then I shove the re-roasted bones and vegetables into a
stockpot, cover it with cold water, and let the stock simmer for a
couple of hours. Then I strain it, stick it back on the stove and let it
reduce a little more. I have a concentrated dark stock that makes a
more-than-adequate substitute for the beef stock in Julia Child's
classic recipe for soupe à l'oignon.
I don't bother with gratineeing the cheese -- too lazy. But to omit the
splash of Cognac (in my case, cheap brandy) would be heresy.
Yeah, so it's a time-intensive project. But it's the day after Thanksgiving. What else are you going to do. Go shopping?