Ingredients

How to make it

  • 1. Eat a full bird with your friends or family. Keep the remaining bones/pieces you can't eat. You can freeze this until you have a free day.
  • 2. Put in large pot with water covering an inch or two over the bird.
  • 3. Throw in potatoes, carrots, peas, onion, and any other veggies you can think of. Add spices/herbs like marjoram, rosemary, thyme, etc. Stick to herbs you would use in Thanksgiving stuffing. There is no such thing as adding too many veggies to this recipe, as long as you've still got a good deal of liquid.
  • 4. Walk away and boil for 4-6 hours, starting on medium heat and graduating to low within the first 3 hours.
  • 5. Drain broth using cheesecloth, saving all pulp.
  • 6. Use gloves(or don't) and go through the pulp with your hands, getting all bones and bits you cannot eat. This is a careful process and you want to be tedious, getting all the small pieces. I usually spend about half an hour going through to make sure I picked everything out. When you are done, put aside.
  • 7. Preheat oven to 400.
  • 8. Start on Crust.
  • Mix salt, flour and cold shortening in a blender.
  • -Mix 6-8 tbs. water into dry ingredients until it forms a ball.
  • - Part dough in 2 halves.
  • -Take one half, form a ball and flatten out with a roller. Lay in bottom of medium sized cobbler pot, leaving an extra 1/2 inch or so around the sides. Take the time to even it out.
  • 9. Fill pot 4/5 of the way with the pulp you set aside from your stock.
  • 10. Put second half of flattened dough over top and pinch sides, take the time to make it even.
  • 11. Poke holes with a fork in the top crust, brush milk over the top.
  • 12. Leave in oven for 20 minutes, then check every 5 minutes until golden brown.

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