No, we're not talking about weight gain. All that turkey causes a real problem -- and the government has spent millions trying to solve it. The cool solution to a longtime dilemma/////In Michigan, year-round turkey farm Sietsema Farms was the recipient of a $500,000 energy grant and $700,750 energy loan from USDA Rural Development to build a $3 million waste to energy system. In October 2009, the project was commissioned and Heat Transfer International (HTI) of Kentwood and The Right Place Inc. of Grand Rapids were chosen to build the rotary gasifier.
Post by Helen Dagner on Nov 24, 2011 17:23:16 GMT -5
My grandmother was right, soup will heals what ails you, but we’re not talking about the stuff from a can or even the stock-in-a-box that TV chefs like Rachel Ray irritate me to no end pushing onto people. Soup or broth/stock in a can or box is NOT a whole, real, healthy food. Period. Read the ingredients and you’ll see what I mean. There are ALWAYS additives, fillers and “natural flavors” in those packages. Your homemade stock will include no such ingredients. *4 quarts of filtered water 1.5- 2 lbs of Turkey Bones (or any other kinds of bones/meaty bones/marrow bones – chicken necks are inexpensive and work great) the cloves from 1 whole head of fresh garlic, peeled & smashed 2 Tbsp apple cider vinegar 1Tsp salt - or more/less to taste (I like Real Salt) Preparation
* If you choose, you may brown or roast the bones, first in a separate pan/pot if using a crockpot but this isn’t a necessary step. I don’t normally do it because it saves time/dishes not to and the purpose is just for more flavor which I don’t find necessary in this recipe. * Place all ingredients in a 6 quart crockpot and set the heat to HIGH. * Bring the stock to a boil, then reduce the heat setting to LOW. * Allow the stock to cook for a minimim of 8 hours and up to 24 hours. The longer it cooks the better! * Turn off the crockpot and allow the stock to cool. * Strain the stock through a fine mesh metal strainer and throw away what you skim off. * Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or freezer for later use.
You can use stock to drink any time of day or before a meal or as the base for soups, stews and in any recipe that calls for it! However If your making my Cracked Turkey Bone Soup-You add Frozen vegetables or fresh put heat back on High - In a separate pan Boil some soup noodles-drain-and put back in the crock pot....The taste is Oh Sooo Good !!! I add one package dry onion soup mix-So it makes the color rich and so I don't have to peal and cut and onion-This is a soup -your Husband will Love!!