Keep the breast & chuck the rest?

Parents were teens during the Great Depression. I grew up with "Waste Not, Want Not" burned into my brain. I use it all, no matter the bird. I take the breasts and thighs for easy meals. I freeze the rest until I have sufficient volume to make it worth while. At that point, I boil until the meat easily separates from the bones. That is placed into a large bowl. I will take off some of the broth and place in another large bowl. I let the rest boil down.

The meat is run through a grinder and placed into zip-loc bags, flattened and frozen.

The broth is also placed into zip-loc bags, flattened and frozen.

The boiled down bone liquid is taken off and allowed to cool. It becomes a thick gelatin. I use that to mix in the dog food as a treat for the work they do to get the birds.

I can break off chunks of the frozen ground meat, thaw and make a quick sandwich spread.

The broth is used in the making of any kind of soup. Whatever volume of liquid I need, at least half will be from broth.

I go to this fuss for two reasons.

Second: I enjoy the taste and...
First and foremost: out of respect to the animal/bird whose life I ended.
 
The ground bird meat will be fairly moist because it is mostly dark meat but there is still light meat from around the breast bone and the wing base.

I take about a half cup of the ground meat
Add some mayo 2 tbsp or to your preferred consistency
Add a finely chopped crisp dill pickle
Add any of your favorite spices
I also like to add a taste of old fashioned mustard with whole seeds still in it

Best served on home made bread but store-bought will be okay in a pinch

Try it and you'll never toss any of the edible meat that's all stuck in amongst the bones and tendons.

Enjoy
 
The ground bird meat will be fairly moist because it is mostly dark meat but there is still light meat from around the breast bone and the wing base.

I take about a half cup of the ground meat
Add some mayo 2 tbsp or to your preferred consistency
Add a finely chopped crisp dill pickle
Add any of your favorite spices
I also like to add a taste of old fashioned mustard with whole seeds still in it

Best served on home made bread but store-bought will be okay in a pinch

Try it and you'll never toss any of the edible meat that's all stuck in amongst the bones and tendons.

Enjoy

And if you do not have a meat grinder, similar recipes work A-OK by cutting the meat up very fine with a sharp knife........

(but take that pickle out of my sandwich spread!!! :p)

Doug
 
I came arcross this recipe for the tough parts of the meat like the legs and thighs in Outdoor Canada, it looks damn good. I Will be tring it out soon!!

Braised Turkey
braisedturkey-geoffgeorge-e1303839782199-288x192.jpg


http://outdoorcanada.ca/recipes/braised-turkey
 
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