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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 onion |
1 turkey frame minced |
2 carrots minced |
3 stalk(s) celery minced |
1 bay leaf |
leftover turkey meat |
salt and pepper to taste |
Directions:
1. Place the turkey frame in a large, heavy bottomed stock-pot and add enough water to just barely cover it. Over high heat, bring to a boil and then reduce heat until you can maintain a bare simmer with the lid partially covering the pot. Let the turkey stock simmer. Skim the surface of any foam or particles every 20 minutes or so, for about 4 hours.
2. Remove and discard the bones, and strain the turkey stock through a fine mesh strainer into a large, clean pot. Let cool in refrigerator over night.
3. Remove from refrigerator and skim fat off. Add rice or barley, onion, carrot, celery and ay leaf, bring to a boil and cook until barley and vegetables are done. Remove the bay leaf, add the turkey meat and cook for another 5 minutes.
4. Season to taste with salt and pepper. Serve with slices of crusty bread. Refrigerate any leftovers.
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