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Turkey Soup

turkey carcass
onions
celery
carrots (optional)

Wash the turkey carcasses to remove any stuffing (or your soup will
be cloudy) and break the bones so the whole thing (only one unless
you have a huge pot) fits into a stock pot or crock pot. Add a
couple of quartered onions and a few celery stalks - tops and all.
Some people add carrots. Cover with water.

Let simmer for at least 12 hours, cool, remove bones and vegetables.
Strain into a bowl and refrigerate until cold. Remove fat from
top and any grainy bits from bottom.

The stock ought to be jellied and sort of sticky. If it tastes
"right", use as is. If it is weak, reduce it in the stock pot.
You can freeze the stock.

For the soup, heat the stock, add whatever vegetables you want
(onions, carrots, sliced celery, or whatever) and rice if you're
using it. If you're making noodle soup, cook the pasta first, then
add it to the stock.

Don't add any salt until the soup is almost ready to serve. We
like to add lots of garlic, some people add dill or thyme.

Serve with a salad and hot French bread for a fantastic winter
supper.

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