Yield: 24 Establishment: Restaurant, Club Operation, Catering OperationEthnicity: SouthwesternMeal Type: Soup, Stew, ChiliPreparation Method: SimmerProduct Type: Wings, Turkey Legs/Drumsticks Ingredients 3 Quarts cold water 4 Pounds TURKEY PARTS (wings, legs, thighs, breast) 1 Large carrot, peeled and cut in 3 chunks 1 Large sweet onion, quartered 2 Stalks celery, rough cut 1 Pound unsalted butter 1 Pound yellow onions, diced 3 Tablespoons garlic, minced 2 Ounces fresh jalapeƱos, seeded ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.