Peppermint Patootie wrote:
> In article >,
> "Stormmmee" > wrote:
>
>> 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,
>
> I use Ball quart canning jars. Work like a charm. And the fat is
> great to cook in -- lends a lot of flavor to whatever's being cooked.
> I used to make a lovely turkey pilaf, sauteing the mushrooms in
> leftover turkey fat which was skimmed off the stock. But that was
> back when I could eat rice. *sigh*
>
>> 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.
>
> I have about a pint of chicken stock right now which is the reduction
> of the liquid from poaching seven chicken breasts (well, big 1/2
> breasts) for a big Asian chicken salad for a potluck at church. That
> is *strong* stock! I have to find a worthy use for it.
>
> BTW, the Asian chicken salad had in it:
>
> large chunks of poached chicken breast
> chunked celery
> thin 1/4 ring slices of red onion
> frozen petite peas
> sliced almonds
> mixed colored seedless grapes
> I think I'm forgetting some ingredient
>
> in a dressing of:
> fresh lime juice
> rice vinegar
> a little sugar
> sesame oil
>
> It was planned to go on a bed of romaine, but it ended up filling up
> the big casserole and not having room for the romaine.

Mine has no grapes or peas and I use shredded chinese cabbage. My dressing
is soy sauce, balsamic vinegar and a bit of brown sugar.