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Stock is slightly different from broth, which is usually made by simmering more meat rather than bones, and has a thinner texture. A turkey stock can be made with whatever bones or turkey parts ...
1 quart chicken stock, or stock made by boiling turkey bones. 2 cans 15-ounce cans cannellini beans, drained. 1 15-ounce can red kidney beans, drained. 1 cup smoked turkey dark meat, diced.
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Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa. Remouillage is a second stock made from the same set of bones. Bran stock is bran boiled in water. It can be used to thicken meat soups, used as a stock for vegetable soups or made into soup itself with onions, vegetables and molasses [1] [2]
Janke also suggested asking the butcher for "extra bones and bits" to make a stock up to five days ahead of time. (You'll use it later for the gravy and it's crucial for a deep, concentrated flavor.)
After the stock has been seasoned, add the noodles and carrots and return the pot to a boil. Then reduce the heat and simmer until the carrots are “tender” and the noodles are “al dente ...
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