Chowder From Leftover Chicken Turkey Duck Recipes

CHOWDER FROM LEFTOVER CHICKEN/ TURKEY/ DUCK

Steps:

• On medium heat, in a large stock pot, drizzle vegetable oil ad heat until shimmering.
• Add onion and garlic into the pot and cook until it starts to soften.
• Add carrots and celery to the onion pot and cook until onions are softened.
• Set onions, garlic, carrots and celery aside.
• In the same, now emptied pot, add chicken, turkey or duck bones and pieces.
• Add water to cover the poultry bones.
• Add mire poux and bay leaves to stock pot.
• Turn the heat on the pot to medium high and boil the contents of the pot, the reduce heat to simmer. Simmer for 1-2 hours.
• Using tongs, remove the bones from the stock pot. Leave the bay leaf inside the pot. Allow bones to cool and remove the meat from the bones and set the meat aside. Discard bones.
• Optional: place pot into the refrigerator with soup stock to allow any residual fat to harden, skimmed and removed.
• Add potatoes and herbs to soup stock and reheat on medium heat. Cook about 25 minutes until potatoes are soft and edges start to dissolve in the soup.
• On medium heat, add corn kernels, cream, chicken/ turkey/ duck meat back to soup stock and stir to incorporate.
• Remove bay leaves.
• Add salt and pepper to taste.