"W. Baker" > wrote in message
...

> My mother used to use veal bones in her chicken soup to "strengthen" it.
> I find that the aadition of a good sized turkey wing adds a great deal of
> body and flavor. In addition, the meat cut form the bones after the soup
> is finished, along with teh chicken meat makes lovely emergency or quick
> meal chcken salad. I often freeze this meat and take it out when
> appropriate.
>
> I also make a turkey carcasse soup after Thanksgiving or ther turkey
> holiday, to which I often add a turkey wing. I put in the carcasse, any
> skin and stuffing that remains, , plenty of celery, onions, carrots, and
> green peppers as well as thyme, a few handfuls of beans, some kind of hot
> pepers, but not too muchas well as a 28 oz can of tomatoes, plus water to
> the desired amunt. I let this allcook for a while, but no where near as
> long as for chicken soup, as the turkey carcasse gives up its ghost rather
> quickly and, after adjusting for seasonings(salt and fresh ground pepper)
> I freeze it in quart jars and have for the winter whenever I need a quick
> meal that tastes warm and cmforting, with just a bit of a kick. It is a
> pretty free-form soup and can be used as a clean out the refrigeator kind
> of stuff.
>
> Wendy



Sounds good, sort of the same way I make mine. Just clean the fridge, a
carcass etc. :-)

Cheri