Sort of a menu, sort of a recipe, sort of a shopping list.
Generally speaking it’s not a great idea to add livers of any animal to any kind of stock, and turkey stock is no exception. But see the suggestion after the recipe.
Using every part of poultry is a good idea, when you can. If you buy a whole chicken for $10, you can make cutlets out of the white meat, braise the dark meat, make stock out of the bones and risotto out of the stock, make cracklings out of the skin, then saute the heart and liver and serve a salad topped with the heart, liver, and cracklings. That’s four separate dishes that would serve at least two people.
You have to wonder, then, about the economy of purchasing skinless, boneless chicken pieces for $10, offering you the “convenience” of reducing the meals you can make to one. And it’s not even strictly about whole chickens, or just chickens.
I buy chicken leg quarters and pork chops and bone them, use the meat for cutlets and meatballs, then make stock out of the bones and skin. A little pasta for noodles and you’ve got a noodle and meatball soup
From the box of C.C. from Ceres, California.
13 lbs. 14 oz.
12 stalks celery
9 carrots — all for soup
1 bunch parsley
3 [cups?] bread cubes
1/2 lb. gizzards (not enough)
2 cups rice — 4 cups [of?] stock
1 cranberry Jell-o mold