SC - Re: stock & soup
KarenO
kareno at lewistown.net
Tue Nov 28 18:20:52 PST 2000
THL Stefan wrote:
.>Mymother-in-law was about the throw out the two turkey carcasses and I
grabbed
> the other. I proceeded to try to make soup from them. After boiling them
for a while, I strained out all the meat and bones, added some previously
saved turkey meat, some chopped onions and celery and some chopped garlic.
Then some wild rice mix. But I found that after cooking this for another 25
minutes that the broth was rather thin >
Okay, coz this is one of my favorite parts of "the day after:" The
carcass, and an onion, celery, carrot, sage crumbled,peppercorns, thyme a
bay leaf in a soup kettle covered in water and let it simmer merrily away
for a couple of hours (an afternoon). Strain out everything & dispose of
the chunky stuff. let the stock simmer another hour to evaporate the water.
Some people like to stop here & refridgerate the stock to defat it --
usually not enough on a turkey carcass to worry about. Now add stuff for
a hearty soup (including salt) The broth should be much more flavorful &
heartier. The secret is allowing the stock to concentrate after removing
the carass & stuff.
Caointiarn
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