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turkey carcass stalks celery carrots white onion garlic rosemary pearl barley salt chicken bouillon granule
Viewed: 70 - Published at: 4 years agoIngredients
- 1 turkey carcass
- 4 stalks celery, sliced
- 3 carrots, thinly sliced
- 1 small white onion, chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1 1/2 cups pearl barley
- salt and pepper
- chicken bouillon granule, optional for additional flavoring
Method
- Place turkey carcass in a large soup pan and completely cover with water.
- Simmer 6 hours or more until the meat completely falls off of the bones, replenishing water as it evaporates.
- Add celery and cook 2 hours more.
- allow soup to cool.
- Strain soup and remove bones and grissle.
- Add xtra turkey if desired into pot. Add enough water to fill pot up to where it was when the bones were still in it.
- Reheat soup and add carrot and spices and simmer for an hour. Add bouillon to taste if you feel the broth needs it.
- Add barley and cook for about an hour or so.
- Serve hot with parmesan cheese if desired.
- You can freeze leftovers and reheat.
- Great for OAMC.
