"Janet" > ha scritto nel messaggio
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>
> "Phyllis Stone" > wrote in message
> ...
>>I put the thanksgiving turkey carcass in the slow cooker and cooked it for
>>hours and hours. I have strained the very rich looking broth and put it in
>>the refrigerator. The fat stuff that will form on the top, is that what
>>you all are calling smaltz?
> Give it to the dog. There is also a kind of Chincese scallion bread that
> is supposed to be cooked in rendered chicken fat, and I'm sure turkey fat
> would be good too, although it might offend purists.
There are Chinese scallion bread purists? Whoìd have thought!

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