Potage Du Nez De Parson - Pardon My FrenchFrom elgourmand 5 years ago
- • 4 large turkey tails (about a kilo). shopping list
- • 4 - 5 chicken thighs, skinned, boned & cubed. shopping list
- • 3 ltrs water. shopping list
- • 3 stalks celery, chopped. shopping list
- • 1 large yellow onion, chopped, please peel it first. shopping list
- • 3 - 4 carrots sliced. shopping list
- • 1 clove garlic, diced fine. shopping list
- • 2 bay leaves shopping list
- • ¼ tsp sage shopping list
- • 3 strips of smoked bacon, chopped and fried a bit. shopping list
- • salt and fresh ground pepper to taste. shopping list
- • ½ cup parsley, chopped fine. shopping list
- 1 lg leek slices long ways, thin shopping list
- • ¼ cup cilantro, chopped. shopping list
- • ¼ cup fresh thyme, chopped fine. shopping list
- • Hand full of fresh mushrooms, sliced. Optional. shopping list
- • 2 small mild to med hot chilies, seeded and chopped fine. Optional. shopping list
- • 2 zucchini squash (skin on, they’re shy), cubed. Optional but very nice. shopping list
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.
The Cookelgourmand Apia, WS
The Rating6 people
Turkey tails are delicious. What a great recipe!joe1155 in Munchen loved it
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 un...moremystic_river1 in Bradenton loved it