One turkey wing.
Julie Bove wrote in rec.food.cooking:
>
> "l not -l" > wrote in message
> ...
> >
> >On 24-Sep-2017, "Julie Bove" > wrote:
> >
> > > What would you do with it? This isn't for me. I will cook/use
> > > it for someone
> > > else. No dog to cook for at the moment so things are wide open
> > > in terms of
> > > ingredients.
> >
> > You didn't mention size; around here, turkey wings vary quite a
> > bit in size. I assume medium to large, which almost certainly
> > means you'll say "small". Regardless, I would put it in a small
> > pot, cover with water and simmer it (covered) until the meat is
> > falling off the bone. Remove it from the cooking liquid and let
> > cool. If simmered long enough, the broth will gelatinize when
> > chilled and a thin fat cap should form.
> >
> > Discard the skin and pick the meat off. Use in any number of
> > ways, as you might a bit of left over chicken, for small dishes;
> > soup (using the broth) for one, on a salad, in beans, with a bit
> > of rice, etc. You could even use the fat cap with a bit of
> > flour to make a roux, add milk to make gravy, add the turkey meat
> > and serve over toast. It won't feed a family, but it can help
> > feed one person and save a few square inches of landfill for a
> > less useful item.
>
> Thanks! I only need it to feed one. Removing skin and stuff will
> squick me out but I will do it. Not sure the size since I have no
> clue of the size of a normal wing.
Ok, if you pot is 6 inches across and it fits, it's a very smalll
turkey wing. If you need an 8 inch across pot to fit it in, it's a
normal tukey wing. If you need a larger pot, cut it up and it's a large
wing that will fit in an 8inch pot.
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