Rooster-Turkey Rice Soup - 2-Day Method

This is just a 'parts and pieces' kind of soup, no actual meat. When I went to observe and help some friends butcher 13 roosters, I left with a rooster and bag of 6 necks and hearts and livers. I ate the livers right away but froze the rest. Now thawed to combine, for a flavorful soup, with the turkey neck, heart, gizzard and liver from Thanksgiving dinner.

Day 1 — To create stock – In the turkey roasting pan combine the broken down turkey carcass, cooked brownings that stuck to the pan, 8 cups of water and simmer, stirring occasionally. Cook this way an hour or more. Scoop out the bones then strain the rest into a big stock pot. Put this pot somewhere cold, so the fat will rise and skim off the following day.

Day 2 — Scrape all the fat off the turkey-rooster stock. What's below should be gelled. Heat then strain it once more using a finer strainer. Add a little more water and any leftover gravy at this time.

Chop-slice the following vegetables into another large covered pot. Stir-saute' them in a little butter, white balsamic vinegar and olive oil, with the rice, until all are well coated and have had a chance to brown just a little.

3 stalks of celery

3 large carrots

3 large cloves of Elephant Garlic
3/4c 20 minute cooking white rice

Meanwhile, in the other pot, heat the strained stock with the hearts, gizzards and necks added. Simmer about an hour. 

Add contents of the vegetable-rice pan, chopped celery greens and the livers.

Continue to simmer another 20 minutes, check seasonings, adjust, then serve. Makes a giant pot of hearty soup. . .Lin