We enjoy making soup out of our leftover turkey, chicken and ham after the holidays. Here is our recipe for turkey/chicken soup stalk.
Use our homemade egg noodle recipe for your next soup.
Turkey/Chicken Stock Ingredients
Left over turkey or chicken carcass
2 celery stalks cut in four pieces
1 medium onion cut in 8ths
2 carrots cut each in 4ths
2 bay leaves
6 pepper corns
1 tsp salt
Directions
1. In a soup pot or Dutch oven, place the turkey carcass including wings and leg bones along with the onion celery and carrots .
2. Cover with water and add bay leaves, salt and pepper corns.
3. Bring to a boil on medium heat, then reduce to medium low heat to simmer.
4. Simmer until the bones are falling apart and the meat has come loose. This can take 1.5 hours.
5. Strain off the liquid and allow the meat and vegetables to cool.
6. Pull off the meat and dice into small pieces. Discard the vegetables and bay leaves.
7. Allow the liquid to cool then remove the fat accumulated at the top. We divide the stock into 3-4 cup portions and freeze to make soup at a later date.
