Potage Du Nez De Parson - Pardon My French |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Who wants turkey tails? A turkey and someone making great chicken soup. Where can I find turkey tails? Maybe the butcher but maybe not. If you have a reasonably large Polynesian or island based community near you you’ll probably find turkey tails at one of the markets they frequent. Read more . I found turkey tails in Henderson, Nevada (a suburb of Las Vegas) where there are Pacific Islanders. Turkey tails are big, very fatty and gram for gram have more flavor than any other part of the bird. You can feel your cholesterol count going up just looking at the suckers but they make fantastic soup. Follow the bouncing ball and we’ll get rid of most of the fat and keep most of the flavor. This soup takes a while to make but a lot of it is just waiting around for stuff to happen time. No, you cannot just add 6 chicken stock cubes and get the same taste. Have you ever read the label on “stock cubes”? Where’s the stock? Refroidir (chill). Ingredients:
• 4 large turkey tails (about a kilo). |
• 4 - 5 chicken thighs, skinned, boned & cubed. |
• 3 ltrs water. |
• 3 stalks celery, chopped. |
• 1 large yellow onion, chopped, please peel it first. |
• 3 - 4 carrots sliced. |
• 1 clove garlic, diced fine. |
• 2 bay leaves |
• 1/4 tsp sage |
• 3 strips of smoked bacon, chopped and fried a bit. |
• salt and fresh ground pepper to taste. |
• 1/2 cup parsley, chopped fine. |
1 lg leek slices long ways, thin |
• 1/4 cup cilantro, chopped. |
• 1/4 cup fresh thyme, chopped fine. |
• hand full of fresh mushrooms, sliced. optional. |
• 2 small mild to med hot chilies, seeded and chopped fine. optional. |
• 2 zucchini squash (skin on, they’re shy), cubed. optional but very nice. |
Directions:
1. 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. 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. 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. 4. Turn off the pot and let cool right down.
5. 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. 6. Chill the stock in the fridge until the fat has congealed on the top.
7. 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. 8. When the stock has chilled skim off the fat and discard.
9. 9. Get your stock hotted up again and add everything but the zucchini and the mushrooms.
10. 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. 11. Salt and pepper to taste.
12. 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.
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