I made a pot of the most gorgeous turkey stock ever, yesterday. I always make stock whenever we have a roasted chicken (or other bird), and freeze the stock in 1-2 cup portions for later use. Yesterday's stock, for whatever reason, came out so incredibly dark and rich and delicious that I just had to use it right away. So I made an enormous pot of turkey vegetable soup.
This was Emma's reaction:
I quite agree.
It's giant batch of soup, so half of it will go into the freezer, to be savored in a month or so, or as long as I can make myself wait.