elaine wrote:
> My vote goes for turkey. Today instead of buying my usual chicken
> legs, I bought a couple of turkey thighs. I'm making leek & potato
> soup. The pets are hovering - they always seem to appear when I'm
> taking the meat off the bones!
>
> e.

Depends on the soup. I sure wouldn't use turkey legs or chicken if I wanted
to make a beef soup. For potato & leek, chicken or turkey, certainly.

If you want a neutral stock, make vegetable stock. Toss those things you
would normally discard into a gallon sized zip-lock bag and freeze them.
Celery leaves. The ends of carrots with tops. The cut off portion of
onions. Same thing with the ends of garlic heads. The snapped off portion
of asparagus stalks. Ditto the ends of celery stalks. Keep adding to the
mix in a gallon sized zipped freezer bag until you have enough to fill up
the bag. Freeze them.

Now you can thaw them out and make vegetable stock which, with water and
little seasoning such as a couple of bay leaves, pepper and some salt
works, with a lot of things

Jill