Читать книгу Talk Turkey to Me - Renee S. Ferguson - Страница 41
“The jury’s still out and trouble’s brewing! How many bags are in the turkey?”
ОглавлениеYou should find two, one in the neck cavity and one in the body cavity. That’s all!
Traditional Giblet Broth
Simmer the neck, heart, and gizzard in 3 cups of salted water for 2 hours. Add the liver and simmer for another 20 to 30 minutes. For extra flavor, you may add the following to the neck, heart, and gizzard: 1 small onion (chopped), 1 stalk of celery (chopped), 1 bay leaf, and ½ teaspoon of dried thyme. When the cooking is complete, strain the stock and discard the vegetables.
The cooked meat may be chopped and used in stuffing, gravy, or particular recipes. The broth may also be used as a liquid in stuffing, soup, or wherever needed.
