|The Chicken and Poultry Bible|
|by Siegfried Scholtyssek|
Replete with lavish color photographs, a comprehensive cookbook surveys the history of chicken, turkey, and other poultry and offers a wealth of i...
1 - 10 of 30 for chicken-soup carcass
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In 8 quart ... oven, place turkey carcass, water, celery, ... prefer low sodium soup base to bouillon ... the soup during the final few minutes of cooking.
Cook vegetables and ... minutes. Add to chicken broth and turkey carcass; add salt ... white sauce, add the wine and then add to the soup. Serves at least 6.
Simmer turkey carcass, celery, onion, ... to broth. Bring soup to a boil ... This soup is even better if made the day before it is served. Yield: 13 cups.
In 8 quart kettle or Dutch oven, place carcass, water, celery, ... and corn to soup. Reduce heat ... boiling soup. Reduce heat and simmer for 5 minutes.
Simmer turkey carcass, celery, onion, ... about 2 hours. Turn turkey, if necessary, during cooking. Remove carcass. Strip meat from bones and add to broth.
Boil carcass, celery, carrot ... bouillon cubes, Lipton soup, chopped vegetables. ... pastina and spinach or escarole. Simmer until egg pastina is soft.
Remove meat from carcass. Discard skin ... and add to soup. Bring to ... slowly. Add meat. Cook until thick. Salt and pepper to taste. Sprinkle with cheese.
Cream of chicken soup is a rich, ... Add the chicken carcass, onion, carrot ... and add to the soup. Do not let the soup boil or the egg yolks will curdle.
Cook carcass with bouillon cubes ... 1 1/2 hours; strain. Add the rest of ingredients. Cook until vegetables are tender. Sprinkle with chopped parsley.
Boil the carcass of the turkey ... Turn fire down to low to medium and cook slowly for another hour, or until done. Should make a large pot of tasty soup.
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