Turkey Broth

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
about 4 quarts
Level:
Easy

Ingredients
  • 1 turkey carcass (from a roasted bird)
  • 2 onions, cut into chunks
  • 2 carrots, cut into chunks
  • 3 stalks celery, cut into chunks
  • 1 bunch fresh parsley
  • 4 cloves garlic, smashed (unpeeled)
  • 1 teaspoon black peppercorns
  • 2 bay leaves
Directions

Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.

Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).

Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.

Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

Photograph by Andrew Purcell


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