mb's Slow Cooker Turkey Leg Soup
1) Put one or two turkey legs in slow cooker. Cover with water. Add 1 tbsp salt. Set cooker to low and let sit overnight.
2) Next morning, remove turkey leg from slow cooker. Place in strainer over a bowl. Toss out skin and separate the meat from the bones and quills (feather stems). Discard the bones. Return the meat and collected juices to the slow cooker. If you have any other uncooked turkey meat to add (like thigh meat or breast meat), chop it into chunks and add it now.
3) Chop 1/2 cup each of celery stalk, onion, carrot into bite-sized chunks and add to the pot.
4) Add 1 tbsp Herbs de Provence or 1/4 tsp each of basil, thyme, dried parsley & sage.
5) Set cooker to high and let sit for 4 hours.
6) Taste broth and season if needed.
7) Add 1/2 cup each of wild rice & barley or 1 cup of your favorite starchy grain like millet, quinoa, white rice, brown rice etc. Alternately, pasta or potatoes are also good.
8) Cook on high for another hour or until rice is tender. Reduce to warm or turn off the slow cooker. Serve with a garnish of finely chopped scallions (or green onion if you can't find scallions).
Makes plenty. Freezes well too.