| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Stews, Cyberealm, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
tb |
Unbleached white flour |
| 1/2 |
|
Onion (chopped) |
| 2 |
|
Ribs celery and tops |
|
|
(coarsley chopped) |
| 1 |
|
Pod garlic (quartered) |
| 3 1/2 |
|
Quarts water |
| 1 |
|
Carcass from a 12 lb. |
|
|
Turkey |
| 1/2 |
c |
Cooked steamed rice |
| 1 |
c |
Turkey meat (chopped) |
| 1 |
ts |
Fresh parsley |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
In a large, 8 quart pot, mix oil and flour. Heat over a medium flame to
make a roux. Tilt pot occasionally and stir continuously until mixture
becomes light brown, about 4 minutes. Add onion, celery, and garlic. Lower
heat slightly and saute about 10 minutes, until tender. Add 3 quarts water
and turkey carcass. Bring to a boil, lower heat, let simmer uncovered for
3-1/2 hours. Stir occasionally. If necessary, add more hot water. Cook rice
and set aside. When soup is done, pour liquid, through a strainer, into a
bowl. Let liquid cool. Reserve meat from carcass (about 1-1/2 cups meat)
and add the 1 cup of turkey meat. Chop meat into small pieces. Discard
carcass and seasonings. Store liquid in refrigerator for 2 hours until fat
rises to the top. (See part 2 for more.)
From Loren Martin, Big Cabin, OKLA; Cyberealm BBS 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Give God what’s right — not what’s left.”