I make turkey soup every Friday after thanksgiving...I boil the bones for a few hours in chicken broth and water, I throw in an onion, some celery and carrots, poultry seasoning, peppercorns, maybe a chicken boullion cube or two.... then I strain it all out in cheese cloth and remove as much fat as I can, then I add lots of chopped onions, celery and carrots...while that cooks, I pick through the bones for good meat to throw back in... then at the end I put in egg noodles, season with S&P if needed...oh and a Tablespoon of butter at the end too. I portion it all out and freeze. Yum!
I do the exact same thing when I make my chicken soup, which I do several times a winter, but I start with 3 large chicken breasts on the bone instead of the turkey carcass. Comes out great every time.
at 11:30 AM on Nov. 30, 2009