Well, I am the lucky one. I get to be treated to a Thanksgiving dinner at my mother in laws and at the end of the night I get to take home all the roast turkey disposables and make turkey soup. I take everything, the carcass, legs, wings and pan drippings, everything in order to make a rich fat free broth. I like a traditional turkey soup with lots of turkey, carrots, celery and orzo pasta instead of noodles.
Ingredients: Turkey Stock
Turkey carcass, legs, wings and pan drippings
4 cups diced carrots
4 cups diced celery
10 garlic cloves
8 Trader Joe's savory broth base
Salt to taste
Preparation: Turkey Stock
Take 2 large stock pots and put the carcass in one and the legs and wings in the other. Put half the pan drippings in each stock pot. Add 5 smashed garlic cloves, 2 cups diced carrots, 2 cups diced celery and 1/2 a chopped onion to each stock pot. Add 4 packets of Trader Joe's savory broth base chicken flavor to each stock pot. Fill both pots with water and bring to a boil and then simmer without a lid for 3 hours.
Take a pair of tongs and remove the carcass, legs and wings from the stock pots and set in a large bowl. Strain the turkey broth from both stock pots and once strained put all the turkey stock back into one of the stock pots. At this point you should have an almost full stock pot. Bring the stock to a boil and then reduce to a slow boil until 1/3 of the stock has evaporated. By evaporating the turkey stock your condensing the flavor and making a richer turkey stock.
Remove the turkey meat from the carcass, legs and wings. Set the turkey meat a side and toss out the remains.
Ingredients: Turkey and Orzo Soup
Turkey stock
Turkey
4 cups diced carrots
4 cups diced celery
1/2 lb. cooked orzo pasta
Preparation: Turkey And Orzo Soup
Take the turkey stock and skim off any remaining fat. Add the carrots and celery and simmer for 15 minutes. Add the turkey and cooked orzo and serve.
No comments:
Post a Comment