Turkey Carcass Soup

[@cahoonm]

I know this was a lot effort on your part to make this video and i really appreciate it. My turkey left overs have been in slow cooker all night. I plan to finish up using your recipe. Thanks again!

[@lauriebradbury6553]

I checked 20 recipes on you tube for this soup and YOURS WAS THE BEST !!! THANK YOU FOR SHARING IT !! 😀❤️ EXCELLENT !

[@manthatscooking]

Glad you liked it thanks for watching!

[@Cc0564]

It may be a lot of work ,but so good 😋😋😋😋😋😋great job👍👌👍👌😋✌️

[@q.l.washingtonakaq1272]

I enjoyed this video presentation. Simple, to the point, and we'll explained 👌

[@melissaleveque440]

I made this after Thanksgiving and am making it again after Christmas. I also watched several videos and this is the best. Delicious. P.S. I don’t have a goat either, but I have chickens and they loved the veggies.

[@manthatscooking]

Thanks for sharing and glad to hear those used up veggies were put to good use to feed your chickens! BTW we have a chicken carcass soup recipe video as well, just in case LOL

[@meeshellh7376]

A lot of work but so worth it! For me I like to strain then allow to cool so I can remove the fat. At this point the bone broth is like jello, which gives me such joy! I know there is loads of healthy collagen in my broth. Turkey bones release their collagen like no other bones. To me a good bone is never wasted or just thrown out, there is liquid gold inside them!

[@wanboo02]

Thanks a lot!

[@destiny5776]

Made that today but, I used rice instead of noodle.. Delicious....

[@Branhawk]

Like one singular noodle?

[@karenrich9092]

I put the carcass in my pasta pot. This way, I just lift the strainer to remove the veggies and carcass pieces all at once. I do the same for my chicken soup. With the chicken, I boil the whole bird, then let it sit in my sink to cool while chopping veggies for the soup. Just my experience after making the soup for 30 years or so. I also use my pasta pot for corn on the cob, artichokes, and pasta, of course.

[@manthatscooking]

Love this, will try this out next time

[@MyLevelheaded]

the bagged noodles ok but with the broth as a base some four mixed in with an egg possibly some garlic powder work the dough adding some essence of chicken or turkey powder roll them out use a pizza cutter to size them and dry them in the oven at 275 while the soups boils, then simmers, for the allotted time! bring back to a boil and dropthe fresh noodles, the soup will be 3 times better...you only sacrifice 1 to 1 1/2 cups of broth to the noodles to pull them together and man oh man are they so much better...The lost starch to the boiling soup stock gives it the sticky thickening to the broth allowing it to linger on the taste buds! which aside from fresh noodles is the secret to making the dish 3 times better!

[@manthatscooking]

This sounds great fresh noodle and pasta make a recipe 10x better!

[@Branhawk]

Nah man don’t filter out the fat! Normal strainer is adequate

[@ritzcoe7403]

😋🍁🦃🍲🥣

[@Jamie-m5t]

Throwing out veggies not cool

[@manthatscooking]

The vegetable flavors and nutrients are infused in the broth, leaving them bland and mushy. Most recipes recommend discarding the vegetables after straining the broth, especially if they’ve been simmered for a long time, as they won’t have much flavor or texture left.