Turkey Broth
November 2, 2018 • 0 comments
Don't toss out that turkey carcass! Make the most of your holiday bird - set it in the stockpot with veggies and water, simmer for a few hours, and voila! Jar up the broth for use later in the week or freeze it for a mid-winter treat.
Ingredients
- (Remaining bones) Whole Turkey Reservation (Medium)
- (1-2 Large, chunked) Onion
- (2 Large, chunked) Carrots
- (2-3 stalks, chunked) Celery
- (1 bunch, fresh) Parsley
- (3 large cloves, smashed) Garlic
- (2) Bay Leaves
- (To taste) Pepper and Salt
Directions
- Set carcass in large stockpot. Break apart into 3 or 4 chunks, if needed.
- Add in all ingredients - veggies and seasoning - then cover with 7 quarts water.
- Bring to boil, then reduce to simmer for 2 hours. Skim away foam as needed from top.
- When finished, pour through mesh strainer and keep broth. Pour in jars and enjoy!
***Will keep in refrigerator for 3 days or can freeze for 2 months.***
