stove

        Cooking with Patm


K=this will keep 24 to 48 hours F=freezes well

       Pa's Turkey Soup

This is a slow cook, use up the left overs, cook over-night, turkey soup recipe.

       In a heavy, very large pot, place all bones, fat, skin, and any and all pan dripings that were not used for other things from a        roasted turkey, the more the better.

       cover with cold water plus a little more

       On the lowest heat possible let cook for at least 12 hours. (this take time, do not "jump start" by using high heat at the start)        it would be best if the water did not get hot for at least two hours, the longer, the better.

       When the stock has cooked for at least 12 hours, turn off heat and let cool.

       Remove the larger bones that you can "fish out" of the pot.

       Set pot in frig to chill.

       Remove fat collected on top.

       Reheat stock enough so that you may pour it.

       Pour stock through cheese cloth to remove all bones and skin.

       Taste stock to test its strength. If weak, either reduce the water content by hard boiling, or add chicken broth to the pot;        this will depend on how much soup you desire.

       Add some parsley and finley chopped celery.

       Add some finely chopped onion.

       Add any left over veggies you like plus any more that you wish. Corn, sweet peas, beans and carrots are all good items to        add. Adjust to how thick a soup you desire.

       Add cooked or uncooked rich, wild rice or potatoes. If using uncooked starch items cook the soup till they are done.

       Add salt, pepper and at least three dashes of hot sauce; more if you like. (A small amount of hot sauce will not make the        soup hot, but will add a "tang" to the soup.)

       The stock may be reduced and frozen for later use. If using rice and freezing, it is best to add the rice at time of use.        However leftover wild rice may be added before freezing.



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