Prev Recipe Next Recipe

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Save Recipe Print

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

Yield:: about 4 quarts

Level:: Easy

Nutrition Info

Healthy

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

Courtesy of Food Network Magazine

My Private Notes

Name: Turkey Broth
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: about 4 quarts
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