Cream the fowl (and bones)
A thick and creamy broth makes this soup very
appealing on cold, wet, or rainy days. If you want stronger flavors, we
suggest preserving the carcass (aka bones). Then add it while making the
broth. THIS WILL HELP IMPROVE FLAVORS. Just make sure to remove the
carcass before completing the cooking process to prevent serving unsightly
bowls of turkey soup. You can also adjust this recipe for leftover
chicken, too. Meanwhile, the half-n-half can be substituted with
evaporated milk or whole cream in a pinch.
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