TheBanyanTree: Cooking the carcass

[Janice Money]

Thanks for the advice, Russ.  I appreciate it.

Janice

-----Original Message-----
From: TheBanyanTree [mailto:thebanyantree-bounces at lists.remsset.com] On Behalf Of Russ Doden
Sent: Tuesday, 1 December 2015 1:20 AM
To: A comfortable place to meet other people and exchange your own *original* writings.
Subject: Re: TheBanyanTree: Cooking the carcass

Since you asked Janice, all I do when cooking the carcass of a bird is just simmer it with nothing added.  I pick off the big chunks of meat before I toss it in the pot, but leave all the smaller and harder to get pieces on.
They will fall off as the bird simmers!  I get lots of meat in the broth that way too!  By not adding anything, I can use the meaty broth for whatever I want - turkey and noodles, pot pies, soup, etc.  When I make soup, I toss in what ever strikes my fancy.  Than can be any of a number of "hard" vegetables such as carrots, potatoes, parsnips, rutabagas, and so forth as wel as lots of onion and garlic (they are both amazing health foods by the way) then after the hard veggies are softening, then in goes anything else!

I use this for so many things!

Russ




On Mon, Nov 30, 2015 at 12:01 AM, Janice Money <pmon3694 at bigpond.net.au>
wrote:

> What do you put in your soup, Russ?  We always have a turkey breast 
> (wrapped in bacon to keep it moist) for Christmas and last year I 
> added potato, borlotti beans, leeks and a bit of garlic to the stock.  
> That was good, but I'm always up for ideas from those more experienced 
> in the uses of turkey stock.
>
> Janice
>
>


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