One turkey wing.
"cshenk" > wrote in message
...
> 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.
Okay.
|