Soup is simmering. Slight modification: just Turkey ( the chicken went on walk about). Della Miller, since you asked: nothing exact (eye gauge): 1 1/2 sweet onion ( Vandalia or Walla Walla preferred) About 10 -15 garlic cloves ( no vampires) Small dice in olive oil ( and a dollop of Irish Butter) in bottom of stock pot on medium high heat until slight glazed. Kosher or sea ( or pink Himalayan) salt, pepper and 2-3 pinches of majoram, thyme. Stir. About 5-3 celery stalks Same number of carrots 4 scallions All sliced thin ( spoon sized) Add into the onion n garlic 1/2 a bottle of a decent ipa. Give a stir to de-glaze 3 corn cobs, and cut the corn from the cob and add into the mix. Stir again. Add filtered water ( I used my Britta) about 1/2 gallon. Stir well. Add your turkey or chicken carcasses or chicken wings. I want the bones, as they add killer flavor and will be fished out when done. I prefer the meat to be pulled from the bone ( if it hasnt fallen off itself). Once you have the amount of bird desired, add rest of the bottle of beer ( or another one if you drank the rest of the previous one, and another 1/2 gallon of water. A generous handful of green beans cut into 1 inch or so pieces into the pot. A glass of nice sherry Salt, pepper, rosemary, majoram, thyme to taste. Add water as needed to cover the bird and up to desired ammt. If you want to cheat, some low sodium chicken or veg broth can be substituted for the water. Small handful of arugula, chopped up smallish and put into the pot. Give it a good stir. I let it simmer on low for about 1 hr or so, depends on the bird. I add the escarole ( somewhat chopped) about an hr before its served.. Thats pretty much it. Mostly by eye and nose and taste. Hope it provides somewhat of a guide. The house smells wonderful right now.
Posted on: Sun, 25 Jan 2015 03:09:34 +0000
Trending Topics
Recently Viewed Topics
© 2015