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Prep Time: 120 Minutes Cook Time: 180 Minutes |
Ready In: 300 Minutes Servings: 6 |
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This is a recipe I think came from a local newspaper, but I'm not sure. I've been making it for over 10 years whenever I have the remains of a roast turkey. Ingredients:
1 yellow onion, whole |
1 turkey carcass |
3 chicken bouillon cubes |
4 cups rice |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup carrot, chopped |
salt and pepper |
Directions:
1. Place the turkey carcass and whole onion in a soup kettle and cover with cold water.
2. Bring to a boil and simmer, covered 2 hours or until carcass is falling apart.
3. Stir in the bouillon cubes the last 1/2 hours of cooking.
4. Remove from heat and cool.
5. Pour everything from the soup kettle into a colander, discarding the onion.
6. When cool enough to handle, reserve only the pieces of turkey meat, discarding bones, skin and gristle.
7. Refrigerate the meat at once.
8. Chill the strained broth.
9. Discard fat and return the broth to the soup kettle and bring to a boil.
10. Add rice and chopped vegetables. Season to taste and simmer until rice is done.
11. Stir in reserve meat.
12. Heat thoroughly. Do Not Freeze.
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