Ingredients: |
Ingredients: 1 ~15-20 lb. turkey carcass, wings, thighs, legs, whatever leftovers you can get
4 large carrots, diced
5 large celery stalks, sliced
1 large yellow onion, chopped
2 Bay leaves
Black Pepper
Poultry Seasoning
Italian Seasoning
Salt or Chicken Bouillon to taste
2 cups instant rice
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Directions: |
Directions:Break up the turkey carcass into large parts and put them in a tall pot. Cover all of the turkey with water, and bring to a boil. Boil for 30 minutes, then stir and boil for an additional 30 minutes. Make sure all of the turkey is covered in water as much as possible. Turn off heat and stir again, then cool to allow fat to rise to the top. Remove as much fat, oil, skin and floating blobs of turkey fat as possible after about 30 minutes of cooling. Pull out as many of the large bones and inedible parts as possible, and remove as much meat as you can get off the bones then return all of the meat to the pot. Bring back to a boil and stir. Remove as much floating fat and skin as possible after letting the pot cool again. Strain out all of the meat leaving the broth in the pot.
While the second boil was happening, peel and dice, slice and chop the carrots, celery and onion. Add them all to the pot after all of the fat/oil and meat was removed. Add pepper and seasonings to taste. Bring veggies and broth to a boil and add 2 bay leaves. Turn down to a slow simmer for 60 minutes to cook the veggies. Add as many veggies as you would like to go with the amount of meat that was rendered off all the bones.
Take the meat that was removed from the pot, and cut it into bite size chunks, removing/discarding all fat, skin, bones, gristle and inedible parts. Return all of the cleaned and cut meat to the broth pot before the last 60 minute boil is done. Remove any foam and oil/fat as has floated to the top. Add 2 cups of rice to the pot, or possibly more, to match the amount of meat and veggies. Let sit for 20 minutes for the rice to cook. Stir before serving.
Remember to remove the 2 Bay leaves before serving.
Prep 10 min
Cook 3 hr 20 min
Total Time: 4 hr 30 min
Yield: 16 servings at least |
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