Potage Du Nez De Parson - Pardon My French
From elgourmand2 8 years agoIngredients
- • 4 large turkey tails (about a kilo). shopping list
- • 4 - 5 chicken thighs, skinned, boned & cubed. shopping list
- • 3 ltr. water. shopping list
- • 2 stalks celery, chopped. shopping list
- • 1 large yellow onion, chopped, please peel it first. shopping list
- • 2 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.
- 2. The tails have three distinct parts so make a cut between each part about half way to the bottom.
- 3. Get three ltr. (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.
- 4. 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.
- 5. Turn off the pot and let cool right down.
- 6. 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.
- 7. Chill the stock in the fridge until the fat has congealed on the top.
- 8. 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.
- 9. When the stock has chilled skim off the fat and discard.
- 10. Get your stock hotted up again and add everything but the zucchini and the mushrooms.
- 11. 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.
- 12. 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 pieces of vermicelli work best but whatever. Sprinkle with Parmesan cheese and serve with warm French bread or baguettes.
- You have just made the best chicken soup you will ever make. No Jewish mother could ask for more.
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