Turkey Broth
- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
- Yield: about 4 quarts
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 38
- Total Fat
- 1 grams
- Sodium
- 72 milligrams
- Carbohydrates
- 3 grams
- Protein
- 5 grams
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- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
- Yield: about 4 quarts
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 38
- Total Fat
- 1 grams
- Sodium
- 72 milligrams
- Carbohydrates
- 3 grams
- Protein
- 5 grams
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.
