How to cook turkey wings
- Pour water into a saucepan, put on fire.
- While the water is boiling, wash and, if necessary, remove any remaining feathers from the turkey wings. The photo shows that the feathers are quite long, they can be easily pulled out with your fingers.
- Put the turkey wing in the water, add spices and salt to taste. The principle is simple: if the turkey is cooked in broth, it is better to put it in cold water. And if for a salad or in compound dishes, then for the least release of tastes into the water - into hot water. Pictured is a turkey broth wing with onion, carrot and bay leaf.
- Cook the wings for 40 minutes over moderate heat, covering with a lid. If the wing is large (in stores, wings weighing 300-400 grams are sold, large ones from 600-800 grams, such can be found in markets and in farm shops), then cook for 10-20 minutes more, especially for broth.
- At the end of cooking, store the wings in a saucepan with broth.
In all cases, the pressure cooker will cook a perfect broth from the wing in just 20 minutes.
Fusofacts
It's great to cook turkey wings for broth - fat and bone compounds will give richness, and tender meat even from 1 wing weighing 400-500 grams is enough for a saucepan of 3-4 liters of soup: for each wing weighing about 400 grams of skin and bones, only 100-120 grams ... To make the soup more appetizing, use spices and herbs, and to smooth out the calorie content of the bird's wing, cook vegetable soups based on this broth.Besides broth, wings are used in turkey jellied meat... For main courses hot, turkey wings are served by roasting the wings in the oven.
Simple turkey wing soup
Productsfor 2 liters of soup
Turkey wing - 1 piece
Potatoes - 4 pieces
Vermicelli - 2 tablespoons
Onions and carrots - 1 each
Salt - 2 teaspoons
Black peppercorns - 10 pieces
Vegetable oil - 2 tablespoons
Dill, parsley, green onions - to taste
Sour cream - for serving
How to make turkey wing soup
1. Wash the wing, inspect for feather remnants, remove if necessary.
2. Pour 1.5 liters of water into a saucepan, put the wing out, put on high heat.
3. When the water boils, add salt and pepper, remove the foam and reduce the heat, cook from the beginning of the boil for 1 hour, then remove the meat and all edible parts from the bone, return to the broth.
4. By the end of the broth boiling, peel and coarsely chop the potatoes, put in the broth and cook for 10 minutes.
5. Peel and chop the onion and carrots, fry over medium heat for 7 minutes, then add to the soup.
6. Put the vermicelli in the soup, cook for 3 minutes, then leave for 10 minutes.
7. Serve the soup with herbs (whole or chopped directly into a plate) and sour cream.