Rich Turkey and/or Chicken Broth Again

This is the second time I have posted this recipe, but it's worth it.  This time, I have included pictures, and some helpful hints.

This recipe came to our family from my darling dad's brother, Linford.  What a great uncle!

Rich Turkey or Chicken Broth



INGREDIENTS:
Chicken or Turkey carcass (bones, neck, giblets, all that stuff leftover from dinner and what is pulled out of the bird before cooking)
Just enough water to cover bird parts
1 Chicken bullion cube
1 teaspoon salt
12 whole peppercorns
4 whole cloves
1 stalk celery, cut up
1 carrot, cut up
1 small onion, cut up

Turkey/chicken pieces in slow cooker, peppercorns, chicken broth, veggie broth, carrots,
celery, onions, whole cloves

Poultry parts in slow cooker

I don't always use chicken bullion cubes.  On the right side of the picture, there is a container of previously made poultry broth, and underneath it, some vegetable broth. I use that instead, and reduce the amount of water, too.  

In the middle of the picture there are two freezer bags.  One has chopped up frozen celery, and the other has a chopped up frozen onion.  I a lot of chopping and freezing of vegetables ahead of time, to make life a little easier.  I haven't had a chance to blanch and freeze my carrots yet, so those are straight from the refrigerator. 

INSTRUCTIONS
Place all ingredients into your slow cooker.

EVERYBODY IN THE POT!

Cover, cook on HIGH 3 hours, then drop to LOW for an additional 4 hours.
Let it cool for a little bit before initial straining.

Ready for the first strain!  

I use very high tech equipment for straining my poultry broth.  

Large bowl,  strainer with large mesh.

1 cup measuring cup 

The purpose of the first straining is to get all the large chunks of carrots, onion, and poultry carcass out.

EVERYBODY OUT OF THE POOL!

After the first strain, put the broth into large covered bowls and put it into the refrigerator overnight.  A lot of the fat will rise to the top, and slightly harden (yeah, it's kind of gross, but stick with me).  This makes it easier to remove the excess fat from the broth.  Just keep in mind, the more fat you remove, the more flavor will be lost too.  

The following morning, remove the bowls of broth from the fridge, and remove however much fat you want.
Now it's time to move onto the second straining.  This will get rid of the last of the spices, and little bits of stuff left in the broth.  

I said EVERYBODY OUT!  (Bits of fat, meat, spices, veggies)

Comparison of strainers:  right hand, first strainer, left hand, second strainer

Once you have strained the broth, it's time for dividing it up and getting it into the freezer.

Almost done!

My high tech storage supplies

I measure the broth into 1, 2, or 3 cup segments, and freeze.  This way whenever a recipe calls for a certain amount of broth, it's ready to go, no measuring needed!

Just a small sample.

Once the broth is frozen, I can transfer it to freezer bags (sandwich size) so that it stacks better in the freezer.  Now I have a bunch of poultry broth that will be used throughout the coming year.

Tasty Tuesday: Rich Turkey Vegetable and Noodle Soup

Rich Turkey Vegetable and Noodle Soup

2 quarts turkey broth
1 cup cut up potatoes
1 cup cut up carrots
1 cup cut up celery
1/4 cup chopped onion
1 package frozen baby lima beans
1 teaspoon salt
1 cup *UNCOOKED* egg noodles
2 cups cut up cooked turkey meat

In a large pot, put broth, vegetables, salt and noodles.  Simmer for 15 minutes.  Add turkey, heat through and serve with crusty bread. 

This recipe also came from my darling Uncle Linford.  How lucky we were to have him in our family, and have so many fond memories from my childhood of spending time with him and his family!

Tasty Tuesday: Turkey or Chicken Broth

Rich Turkey or Chicken Broth

Place into slow cooker:
Chicken or Turkey carcass (bones, neck, giblets, all that stuff leftover from dinner and what is pulled out of the bird before cooking)
Just enough water to cover bird parts
1 Chicken bullion cube
1 teaspoon salt
12 whole peppercorns
4 whole cloves
1 stalk celery, cut up
1 carrot, cut up
1 small onion, cut up

Cover, cook on HIGH for 4 hours. 
When finished, strain, let cool, and if you want you can skim a lot of the fat off the top. 
I like to separate the broth into 1 or 1 1/2 cup segments, and freeze.  This way whenever a recipe calls for 1 cup of broth, it's ready to go, no measuring needed!

This recipe came to our family from my darling dad's brother, Linford.  What a great uncle!  Next week, his fabulous Rich Turkey Vegetable and Noodle Soup!

Creamy Chicken Noodle Bake Recipe

I mentioned on Plurk this morning that I was going to make turkey noodle bake for dinner tonight.  Someone requested the recipe, so here it is!  Now, I know, I titled this "Creamy Chicken Noodle Bake", but I've discovered over the years that the two can be pretty much interchangeable, which is great for our family, since my hubby is a butcher, and we seem to go on "runs" of different kinds of meat.  Basically, it's whatever is on sale, discontinued, or being gotten rid of for whatever reason.

8 oz egg noodles uncooked
4 C hot water
4 chicken bullion cubes
6 tablespoons butter or margarine
6 tablespoons flour
1 teaspoon salt
1 teaspoon paprika
pinch pepper
4 C diced, cooked chicken or turkey
3 tablespoons parsley flakes
2 C shredded cheese (I use cheddar, or whatever is onhand)

Preheat oven to 350 deg F.  Prepare noodles according to package directions, drain.  Dissolve bullion cubes in hot water and reserve.  In saucepan, melt butter or margarine; stir in flour and seasonings.  Slowly add reserved chicken bullion water.  Cook and stir over low heat until thickened.  Add all ingredients but cheese, tossing gently to mix.  Pour into a greased 13"x9"x2" pan.  Sprinkle shredded cheese on top. Bake for 35 to 45 minutes until hot and bubbly.  Refrigerate any leftovers.  Makes 6-8 servings.