Place a leftover turkey carcass in a stock pot, cover with water and boil for two hours. Pull the meat off. Strain. Add stock to slow cooker and add the meat. Chop 1 onion, 2 stalks celery, slice 2 carrots and add 2 spoonfuls of minced garlic and add to stock. Add 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp thyme, 2 Tbsp parsley and a bit of basil to taste, plus a bay leaf. Add extra chicken stock or water, if necessary.
Cook all day on low.
Add egg noodles the last hour or half hour before serving.
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