Safado
Assistant Cook
Here is what I am doing. Please offer any advice or critiques.
I took the carcass from a 20 lbs bird, which still had a lot of meat left on it, chopped it into chunks so it would fit in my soup pot (about 3 gallons), and started boiling it with about 6 stalks celery, just under a pound of carrots, about a teaspoon of peppercorns, and two onions cut in half. It has been simmering for about a half hour now. I am planning on straining it and only keeping the good pieces of meat for some turkey noodle soup. How does that sound?
I took the carcass from a 20 lbs bird, which still had a lot of meat left on it, chopped it into chunks so it would fit in my soup pot (about 3 gallons), and started boiling it with about 6 stalks celery, just under a pound of carrots, about a teaspoon of peppercorns, and two onions cut in half. It has been simmering for about a half hour now. I am planning on straining it and only keeping the good pieces of meat for some turkey noodle soup. How does that sound?