turkey carcass
water (enough to cover)
4 bay leaves
4 whole peppercorns
2 1/2 lb. frozen vegetables
1 cup barley
2 (32 oz. ea.) boxes chicken stock (Swanson; low sodium if you prefer)
2 tbsp. parsley flakes
1 tbsp. dill
2 tbsp. salt

Pour chicken stock into a large pot with the turkey carcass, add sufficient water to cover the carcass. Put in the bay leaves and the peppercorns. Bring to a boil, then simmer for about 2 1/2 hours or until the carcass falls apart easily.

Skim the top for any floating globs of fat, gristle, or other undesirable items. Remove the bones and gristle by using a strainer or any other method you like.

Shred the turkey meat with a fork and a pair of tongs right over the pot. Add the still frozen vegetables, the barley, and all the other ingredients now. Also add another 4 cups of water to replace the amount that boiled off. Cook for an additional 45 minutes or so.

If you let this cool a bit on the stove you may notice a "skin" forming on the surface, it is safe to eat (stir it back in), or you may remove it if you prefer.

Submitted by: Rich Sandler