Turkey Broth, Anyone?

by Englishman 12 Replies latest jw friends

  • Englishman
    Englishman

    Bone jelly. When the bird has been roasted, and the fat has been poured off, after a while it separates into 2 layers. The fat stays at the bottom and the jelly semi-congeals on the top. This is wonderful, taste-infusing nutrition!

    Englishman.

  • ThiChi
    ThiChi

    Celia: What was your wish? (if I may ask).......

  • WildHorses
    WildHorses

    I usually make Turkey pot pie when the Turkey is almost gone. Nothing like a good pot pie.

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