Turkey-broth.

At a certain point when you boil a turkey-carcass, there's just little bits left that get picked up by your spoon and stuff when you go to strain it, like little vertabra with cartilage all around, and bits of skin that float up to the top and roll with the boils.

It's all very primal, to have this dismembered animal sitting there stewing in your pot, becoming less and less of a thing over the hours, as you pick off it forgotten jagged bits of meat that have tensed up and now stick up off the bones.