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
- (2 Tbsp) Apple Cider Vinegar
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 and vinegar.
- Bring to boil, then reduce to simmer for 8-12 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.***
You can replicate this process with a whole chicken carcass, as well; just reduce the ingredient quantities.
You can make this recipe in a slow cooker, as well, if you'd rather not have it on the stove top. Simmer on low for 14 hours.
*It's best to have the meat removed from the carcass before making broth. Meat can be frozen separately and enjoyed later. Skim fat from top of broth after setting in fridge to cool
