How to make it

  • 1. Turkey tails always seem to have pin feathers. Pull them out. The tails are in three parts so make a cut between each part about half way to the bottom.
  • 2. Get three ltrs (just over three qts) of water boiling and add the turkey tails and chicken skins and bones, if you have them plus a tsp of salt and the bay leaves.
  • 3. Cover and bring the water back to a gentle boil and simmer for an hour or so. I do all of this in a slow cooker.
  • 4. Turn off the pot and let cool right down.
  • 5. You can poor the stock through a strainer or use a sieve to remove all the bits and pieces. Discard the chicken skin and bones and the bay leaves.
  • 6. Chill the stock in the fridge until the fat has congealed on the top.
  • 7. While the stock is chilling, deconstruct the turkey tails by hand. Save the lean meat bits and discard the bones, skin and fat. Wash your hands before & after.
  • 8. When the stock has chilled skim off the fat and discard.
  • 9. Get your stock hotted up again and add everything but the zucchini and the mushrooms.
  • 10. Simmer this lot until the carrots are about half to 2/3 cooked then add the zucchini and mushrooms and simmer until the carrots are done.
  • 11. Salt and pepper to taste.
  • Where are the noodles? In the noodle bin, as always. If you want noodles in this soup just put some pasta in about 12 – 15 minutes before the soup’s done. Short peaces of vermicelli work best but whatever. I’ve also added a cup or so of frozen whole kernel corn about 15 minutes before the soup is done. Sprinkle with Parmesan cheese and serve with warm French bread or baguettes.

Reviews & Comments 6

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  • elgourmand 8 years ago
    Why are you surprised? You might use ostrich tails. Does the family like absolutely fantastic chicken soup? I suppose it is a bit basic for a special occasion. Decisions, decisions, what is a girl to do? Just don't have a nervous breakdown at work. RJ
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  • andreac 8 years ago
    I must say this surprised me a bit. I love it. wonder what the family would think of this one....
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    " It was excellent "
    mystic_river1 ate it and said...
    Nez de Parson? cracked me up. But in Italian we say naso di pappa or the Pope's nose. Do not know french but sure looked alike. We had very grand Thanksgivings with the inevitable priests, pastors etc invited. One time etched in my mind was ehn my uncle who was late, came running up the stairs yelling "Save the pope's nose for me!" My mother feinted! Thanks for the memory and delicious soup.
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  • elgourmand 8 years ago
    Morning Joe: Thanks for checking in. I sent this off to a very dear Jewish American Princess friend of mine, who is also a fabulous cook, for review; that’s stereotyping I know but she understands, and got back the following: Parsnips, it isn’t real chicken soup without parsnips. She also says she now puts fresh spinach in after the soup is cooked. Wilt, do not cook. I’ll try these tips my next batch. Thanks Sandy.
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    " It was excellent "
    joe1155 ate it and said...
    Turkey tails are delicious. What a great recipe!
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  • 22566 8 years ago
    Vous êtes la grande dinde pour la queue. Non, Monsieur ? Avec le grand respect et grand humour.a un bon jour.

    Kind Regards

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