Made another big batch the last few days. I normally wait until it's cold
outside so I can cool the pot down on the back porch a bit before putting it
in the fridge.

Monday: Used 1/2 of my thanksgiving turkey carcass to make a big batch of
turkey stock. It simmered for about 14 hours then on back porch to cool.
then into fridge overnight to finish cooling.

Tuesday: I skimmed off about 95% of the hardened fat from the top. I like
to leave a little bit, then back on the stove to make the soup.

Ingredients:

I don't have any written recipe, I've made this many times so I just wing
it.

Spices: maybe about 5-6? Basil, parsley, tarragon, bay leaves? I just run
down the spice shelf and put in whatever sounds good. Pepper too but I leave
out the salt...I also add about 6 chicken boullion cubes and that's salty
enough.

fresh veggies: Sweet potatoes, carrots, celery, yellow squash, onions

Frozen veggies: a 2lb bag of mixed vegetables

at the end, I add in a good handful of egg noodles.

This recipe makes almost 3 gallons of soup and is thick like a stew. It
freezes well. I'll often add some canned chicken broth to thin it down when
I eat it later.

It's pretty darn good, imo.

Gary

http://i39.tinypic.com/66jn0p.jpg

On Mar 7, 9:26*am, Gary > wrote:
> Made another big batch the last few days. *I normally wait until it's cold
> outside so I can cool the pot down on the back porch a bit before putting it
> in the fridge.
>
> Monday: Used 1/2 of my thanksgiving turkey carcass to make a big batch of
> turkey stock. *It simmered for about 14 hours then on back porch to cool.
> then into fridge overnight to finish cooling.
>
> Tuesday: I skimmed off about 95% of the hardened fat from the top. *I like
> to leave a little bit, then back on the stove to make the soup.
>
> Ingredients:
>
> I don't have any written recipe, I've made this many times so I just wing
> it.
>
> Spices: *maybe about 5-6? *Basil, parsley, tarragon, bay leaves? *I just run
> down the spice shelf and put in whatever sounds good. Pepper too but I leave
> out the salt...I also add about 6 chicken boullion cubes and that's salty
> enough.
>
> fresh veggies: *Sweet potatoes, carrots, celery, yellow squash, onions
>
> Frozen veggies: *a 2lb bag of mixed vegetables
>
> at the end, I add in a good handful of egg noodles.
>
> This recipe makes almost 3 gallons of soup and is thick like a stew. *It
> freezes well. *I'll often add some canned chicken broth to thin it down when
> I eat it later.
>
> It's pretty darn good, imo.
>
> Gary
>
> http://i39.tinypic.com/66jn0p.jpg

I've tried, but I can't seem to get much flavor out of the
carcass...do you roast it or???

On Wed, 7 Mar 2012 15:41:01 -0800 (PST), merryb >
wrote:

>On Mar 7, 9:26*am, Gary > wrote:
>> Made another big batch the last few days. *I normally wait until it's cold
>> outside so I can cool the pot down on the back porch a bit before putting it
>> in the fridge.
>>
>> Monday: Used 1/2 of my thanksgiving turkey carcass to make a big batch of
>> turkey stock. *It simmered for about 14 hours then on back porch to cool.
>> then into fridge overnight to finish cooling.
>>
>> Tuesday: I skimmed off about 95% of the hardened fat from the top. *I like
>> to leave a little bit, then back on the stove to make the soup.
>>
>> Ingredients:
>>
>> I don't have any written recipe, I've made this many times so I just wing
>> it.
>>
>> Spices: *maybe about 5-6? *Basil, parsley, tarragon, bay leaves? *I just run
>> down the spice shelf and put in whatever sounds good. Pepper too but I leave
>> out the salt...I also add about 6 chicken boullion cubes and that's salty
>> enough.
>>
>> fresh veggies: *Sweet potatoes, carrots, celery, yellow squash, onions
>>
>> Frozen veggies: *a 2lb bag of mixed vegetables
>>
>> at the end, I add in a good handful of egg noodles.
>>
>> This recipe makes almost 3 gallons of soup and is thick like a stew. *It
>> freezes well. *I'll often add some canned chicken broth to thin it down when
>> I eat it later.
>>
>> It's pretty darn good, imo.
>>
>> Gary
>>
>> http://i39.tinypic.com/66jn0p.jpg
>
>I've tried, but I can't seem to get much flavor out of the
>carcass...do you roast it or???

A lot of the flavor is from all the other ingredients, hope there's
lots of onion and garlic... one picked-over turkey carcass is not
going to add much turkey flavor to 3 gallons of soup. I don't bother
using poultry carcasses for soup anymore (really not worth the
effort), whole chickens are cheap. Turkey soup is not one of my
favorites but if I wanted I'd buy turkey parts, can make good stock
from a mess of turkey legs and it's easy to pick the cooked meat from
the bones. Since I'm living here (ten years now) I break up poultry
carcasses and toss them out for the critters, never a speck to be
found the next morning. Gary, your soup looks good, next time post a
picture of the soup cooking in the pot too.

On Wed, 07 Mar 2012 19:56:46 -0500, Brooklyn1 <Gravesend1> wrote:

>On Wed, 7 Mar 2012 15:41:01 -0800 (PST), merryb >
>wrote:
>
>>On Mar 7, 9:26*am, Gary > wrote:
>>> Made another big batch the last few days. *I normally wait until it's cold
>>> outside so I can cool the pot down on the back porch a bit before putting it
>>> in the fridge.
>>>
>>> Monday: Used 1/2 of my thanksgiving turkey carcass to make a big batch of
>>> turkey stock. *It simmered for about 14 hours then on back porch to cool.
>>> then into fridge overnight to finish cooling.
>>>
>>> Tuesday: I skimmed off about 95% of the hardened fat from the top. *I like
>>> to leave a little bit, then back on the stove to make the soup.
>>>
>>> Ingredients:
>>>
>>> I don't have any written recipe, I've made this many times so I just wing
>>> it.
>>>
>>> Spices: *maybe about 5-6? *Basil, parsley, tarragon, bay leaves? *I just run
>>> down the spice shelf and put in whatever sounds good. Pepper too but I leave
>>> out the salt...I also add about 6 chicken boullion cubes and that's salty
>>> enough.
>>>
>>> fresh veggies: *Sweet potatoes, carrots, celery, yellow squash, onions
>>>
>>> Frozen veggies: *a 2lb bag of mixed vegetables
>>>
>>> at the end, I add in a good handful of egg noodles.
>>>
>>> This recipe makes almost 3 gallons of soup and is thick like a stew. *It
>>> freezes well. *I'll often add some canned chicken broth to thin it down when
>>> I eat it later.
>>>
>>> It's pretty darn good, imo.
>>>
>>> Gary
>>>
>>> http://i39.tinypic.com/66jn0p.jpg
>>
>>I've tried, but I can't seem to get much flavor out of the
>>carcass...do you roast it or???
>
>A lot of the flavor is from all the other ingredients, hope there's
>lots of onion and garlic... one picked-over turkey carcass is not
>going to add much turkey flavor to 3 gallons of soup. I don't bother
>using poultry carcasses for soup anymore (really not worth the
>effort), whole chickens are cheap. Turkey soup is not one of my
>favorites but if I wanted I'd buy turkey parts, can make good stock
>from a mess of turkey legs and it's easy to pick the cooked meat from
>the bones. Since I'm living here (ten years now) I break up poultry
>carcasses and toss them out for the critters, never a speck to be
>found the next morning. Gary, your soup looks good, next time post a
>picture of the soup cooking in the pot too.

Unfortunately, around here, turkey parts cost more than a whole turkey
per pound. (if you can find any parts)
Janet US

On Mar 7, 4:56*pm, Brooklyn1 <Gravesend1> wrote:
> On Wed, 7 Mar 2012 15:41:01 -0800 (PST), merryb >
> wrote:
>
>
>
>
>
>
>
>
>
> >On Mar 7, 9:26 am, Gary > wrote:
> >> Made another big batch the last few days. I normally wait until it's cold
> >> outside so I can cool the pot down on the back porch a bit before putting it
> >> in the fridge.
>
> >> Monday: Used 1/2 of my thanksgiving turkey carcass to make a big batch of
> >> turkey stock. It simmered for about 14 hours then on back porch to cool.
> >> then into fridge overnight to finish cooling.
>
> >> Tuesday: I skimmed off about 95% of the hardened fat from the top. I like
> >> to leave a little bit, then back on the stove to make the soup.
>
> >> Ingredients:
>
> >> I don't have any written recipe, I've made this many times so I just wing
> >> it.
>
> >> Spices: maybe about 5-6? Basil, parsley, tarragon, bay leaves? I just run
> >> down the spice shelf and put in whatever sounds good. Pepper too but I leave
> >> out the salt...I also add about 6 chicken boullion cubes and that's salty
> >> enough.
>
> >> fresh veggies: Sweet potatoes, carrots, celery, yellow squash, onions
>
> >> Frozen veggies: a 2lb bag of mixed vegetables
>
> >> at the end, I add in a good handful of egg noodles.
>
> >> This recipe makes almost 3 gallons of soup and is thick like a stew. It
> >> freezes well. I'll often add some canned chicken broth to thin it down when
> >> I eat it later.
>
> >> It's pretty darn good, imo.
>
> >> Gary
>
> >>http://i39.tinypic.com/66jn0p.jpg
>
> >I've tried, but I can't seem to get much flavor out of the
> >carcass...do you roast it or???
>
> A lot of the flavor is from all the other ingredients, hope there's
> lots of onion and garlic... one picked-over turkey carcass is not
> going to add much turkey flavor to 3 gallons of soup. *I don't bother
> using poultry carcasses for soup anymore (really not worth the
> effort), whole chickens are cheap. *Turkey soup is not one of my
> favorites but if I wanted I'd buy turkey parts, can make good stock
> from a mess of turkey legs and it's easy to pick the cooked meat from
> the bones. *Since I'm living here (ten years now) I break up poultry
> carcasses and toss them out for the critters, never a speck to be
> found the next morning. *Gary, your soup looks good, next time post a
> picture of the soup cooking in the pot too.

I totally agree- not a big fan, so I've never made it from fresh-
chicken is another story. But Gary's did sound tasty!
As far as carcasses go, we have coyotes, cougars (so I heard) and
racoons around, so don't want to attract them. I even worry about
tossing bread out, altho the chickens will eat certain types.

Gary, your soup sounds really good! I wish I had a bowl of it now, as
starting to get hungry and I'm making a Ham-Mushroom Quiche for supper
with a fresh spinach salad, and also made a brownie pudding-cake like
dessert to have later with vanilla ice cream.

When I have leftover turkey, I like to make Turkey Rice Soup, but hubby
prefers it with noodles.

I use the bones and trimmings (including lots of meat) from a leftover
roasted turkey, or have used 2 cut up chickens before

10 cups water
3 tsp. chicken bouillon
1/4 tsp. poultry seasoning
2 tbsp. minced parsley
1-1/2 tsp. salt
Pepper, to taste
1 bay leaf
3 stalks celery, sliced
1 onion, chopped
5 carrots, peeled and sliced
1/2 cup rice

In large kettle, cover the turkey bones and trimmings with water. Add
bouillon, salt, pepper, bay leaf and poultry seasoning. Cover and simmer
for 1-1/2 hours. Remove bones and meat from kettle and cut up and return
to the broth. Add all remaining ingredients except parsley. Cover and
simmer for 30 minutes more, or until rice is done. Garnish with chopped
parsley.

You can add or omit any type of seasonings and veggies to this, as as
much, or as little as you want. I don't really measure the seasonings,
but just dump in, until I get the right flavor.

Judy

Brooklyn1 wrote:
>
> A lot of the flavor is from all the other ingredients, hope there's
> lots of onion and garlic... one picked-over turkey carcass is not
> going to add much turkey flavor to 3 gallons of soup.

It was 1/2 of the turkey carcass, skin, bones and stuff from the bottom of
the pan.
I started with the 3 gallons and simmered it down for hours to about 2
gallons or a bit less of stock.
Adding all the veggies the next day brought the volume back up to about 11
quarts of finished soup.

I've never added garlic but I'll try that next time.


> Gary, your soup looks good, next time post a
> picture of the soup cooking in the pot too.

I will do that. Is that just so you believe I made this? heheheh
Sorry for the blurry picture. My camera is old and doesn't do so well with
closeups any more.


Gary

merryb wrote:
>
> I've tried, but I can't seem to get much flavor out of the
> carcass...do you roast it or???

Never use raw poultry for stock or broth. Better to roast it to golden
brown first. JL taught me this. The problem is....you roast a whole
chicken to golden brown for stock....it's hard not to eat it all once it's
roasted.

For my leftover turkey carcass, it was already roasted. I simmered it for
many many hours to get the most flavor out of it. Even then, I added some
chicken boullion to it.

Gary

turkey soup is one of our favorites, we just wing it also, sometimes we add
black beans when we thaw a portion, Lee
"Gary" > wrote in message ...
> Made another big batch the last few days. I normally wait until it's cold
> outside so I can cool the pot down on the back porch a bit before putting
> it
> in the fridge.
>
> Monday: Used 1/2 of my thanksgiving turkey carcass to make a big batch of
> turkey stock. It simmered for about 14 hours then on back porch to cool.
> then into fridge overnight to finish cooling.
>
> Tuesday: I skimmed off about 95% of the hardened fat from the top. I like
> to leave a little bit, then back on the stove to make the soup.
>
> Ingredients:
>
> I don't have any written recipe, I've made this many times so I just wing
> it.
>
> Spices: maybe about 5-6? Basil, parsley, tarragon, bay leaves? I just
> run
> down the spice shelf and put in whatever sounds good. Pepper too but I
> leave
> out the salt...I also add about 6 chicken boullion cubes and that's salty
> enough.
>
> fresh veggies: Sweet potatoes, carrots, celery, yellow squash, onions
>
> Frozen veggies: a 2lb bag of mixed vegetables
>
> at the end, I add in a good handful of egg noodles.
>
> This recipe makes almost 3 gallons of soup and is thick like a stew. It
> freezes well. I'll often add some canned chicken broth to thin it down
> when
> I eat it later.
>
> It's pretty darn good, imo.
>
> Gary
>
> http://i39.tinypic.com/66jn0p.jpg