| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups, Smoker |
2 |
Quarts |
INGREDIENTS
| 2 |
lg |
Onions; coarsely chopped |
| 2 |
lg |
Carrots; sliced |
| 2 |
tb |
Oil |
| 2 |
lb |
Smoked turkey parts; to 3 lb |
| 3 |
qt |
Water |
| 12 |
|
Peppercorns |
| 5 |
|
Whole allspice berries |
INSTRUCTIONS
More delicate than stocks made with the more traditional smoked pork
products, ths is easy to do and makes a beautifully flavored base for soups
and casseroles.
1. In a large pot saute the onions and carrots in the oil over low to
moderate heat, stirring occasionally, until the onions are a deep golden
brown and very soft.
2. Add the turkey parts, water, and seasonings. Bring to a simmer, then
cook, uncovered, over moderate heat for about 2 to 3 hours or until the
liquid is reduced by about one-third.
3. Cool slightly, then strain. Chill the strained stock overnight, then
skim off all of the fat that has congealed at the top.
Source: "Blue Corn and Chocolate" by Elisabeth Rozin
Posted to MM-Recipes Digest V3 #319
Date: Thu, 21 Nov 1996 11:38:28 +0000
From: Linda Place <placel@worldnet.att.net>
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“Time: A longing in man for reuniting with God.”