i am currently in the midsst of making turkey broth, DH deboned and roasted
turkey rolls for me, we both love turkey so in the turkey seaason i try and
get at least six so i can roast or cook one every two months, first night
we ate the legs, put carcass and wings in to simmer then transferred it to
the slow cooker. am now straining and chilling in batches to remove the
fat, i have one particular vision wear pot that is a perfect pot for getting
the fat to the top to skim, when i have seperated the fat it will get
recombined and reduced down by a fourth or so, then portioned and frozen. i
love turkey soup with noodles but i love turkey soup with brown rice even
more.

Lee

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Have a great day
"Evelyn" > wrote in message
...
> Speaking of home made soup......
>
> I bought two turkey wings, threw them in a big pot with some water and
> salt. While it was coming up to a boil, I chopped onion, celery, carrots,
> parsnip, potatoes, and added those to the pot, which was simmering nicely
> by then.
>
> I added a pinch of dill weed, some parsley, and black pepper and a knorr
> chicken bouillion cube. I let it cook for a couple of hours then removed
> the wings and separated the meat and bones, threw out the bones and
> chopped the meat into nice little bite size pieces, and put that back into
> the soup.
>
> It came out really delicious and when it was refrigerated it jelled up
> nicely because it was so rich. I saved 4 quarts in the freezer for
> future use, and we ate the rest that night.
>
> When I served it, I boiled some pasta separately and added that to the
> soup.
>
> I always boil the noodles or pasta separately because it uses up too much
> of the broth, and I don't freeze it with the noodles either, as they tend
> to get too soggy while frozen.
> --
>
> Evelyn
>
> "Even as a mother protects with her life her only child, So with a
> boundless heart let one cherish all living beings." --Sutta Nipata 1.8