| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Poultry |
12 |
Servings |
INGREDIENTS
INSTRUCTIONS
From: Barbara Pollack <blpatcai@erols.com>
Date: Fri, 12 Jul 1996 11:37:47 -0400 (EDT)
Recipe By: based on recipe from the Frugal Gourmet
Use a completely defrosted turkey.
Put the whole turkey in a pot large. Add enough water to cover the bird.
Remove the bird and bring the water to a boil.
Cut off the legs and wings and set aside. Place the carcass in the boiling
water, return the water to boiling, turn down the heat and cover. Simmer
for
45 minutes.
Add the legs and wings (I like to separate the drumstick and second joint
first), cover, and simmer for another 45 minutes. Turn off the heat and let
stand for 2 hours. Then remove from liquid or refrigerate the whole thing.
Frug says not to refrigerate in an aluminum pot but stainless steel is
okay. To use: just skin and serve with or without sauces or gravy.
JEWISH-FOOD digest 253
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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