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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil carcass in pot large enough to hold it and with enough water to cover it. Season with the 1/4 cup salt prior to boiling. Let boil for up to 3 hours, checking water levels occasionally. | 2. Use slotted spoon to remove all pieces of carcass (careful, it will have separated into smaller pieces). | 3. Strain into another container with cheesecloth to catch all the meat floating in the water, as well as the residual fat from the body. | 4. Allow the bones to cool to touch to remove the remaining meat for the soup. | 5. Place the broth back into the now cleaned pot (washing in between is key here) with the meat from the carcass. Stir occasionally. | 6. Put back onto the stove to boil. Add the cut thigh meat after the water boils. Stir occasionally. | 7. Add the rice and pasta, let come to a boil again. Stir occasionally (see a pattern here? :D). | 8. Once the rice and pasta begin to swell, add veggies (you know what to do here :D). | 9. Season to taste with salt. | 10. Serve to those you love (especially yourself!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey carcass	1	raw		-	-	-	-
water	30	cups		0.0	0.0	0.0	0.0
salt	1/4	cup		-	-	-	-
carcass meat	2 -3	cups	bone	-	-	-	-
chicken thigh	4	boneless	skinless cut boneless	-	-	-	-
alphabet pasta	1	cup		-	-	-	-
rice	1 1/2	1/2		1018.425	211.5938	20.9235	8.88
corn	2	cups	frozen	249.4	54.23	9.482999999999999	3.915
pea	2	cups		82.32	14.798	5.4879999999999995	0.392
vegetable	2	cups	mixed	218.12	49.476000000000006	8.777999999999999	0.532
salt			used	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.