| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive08 |
1 |
servings |
INGREDIENTS
| 1 |
|
Left-over turkey carcass |
| 2 |
md |
Onions; chopped |
| 4 |
|
Carrots; peeled, chopped |
| 4 |
|
Celery stalks; chopped |
| 4 |
|
Garlic cloves; peeled |
| 2 |
|
Bay leaves |
| 4 |
|
Fresh thyme sprigs |
| 1 |
tb |
Black peppercorns |
|
|
Salt; to taste |
| 1 |
ga |
Water; to cover |
INSTRUCTIONS
Using a sharp knife, cut the carcass into smaller pieces. In a large pot,
add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season
with salt. Cover with water. Place the pot over medium heat and bring to a
boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum
that rises to the surface. Remove from the heat and strain. This recipe
yields 1 gallon stock.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B81)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-09-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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