FERRET-SEARCH@LISTSERV.FERRETMAILINGLIST.ORG
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Date: | Wed, 14 Jun 2006 21:44:17 -0700 |
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The one time I made turkey gravy I followed all the recipe for BC chicken
gravy the pressure cooker way. I cooked the bones at least 45 minutes in
the pressure cooker at 15 pounds. That's what I give the chicken. But
wow, those bones are thicker and harder and I strained out quite a lot
from the final product. It was hard on the Cuisinart for the first stage
of beating it up. I then put it in a blender (now Vita-Mix) to get it
really smooth. Works with chicken, not so good with turkey.
I look for the cheapest plain turkey without the flavor enhancing broth
in it. I recently used two pounds of the cheap frozen turkey rolls,
cooked it overnight in the crockpot on low and added the other stuff,
using only 1/3 of it. No bones so the marrow and calcium is missing but
it sure works as a food to use when giving pred. I added an extra bit
of eggshell to make up for the bones.
I haven't tried adding barley, I just use the Metamucil.
Carol Owens
[Posted in FML issue 5274]
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