Turkey Broth

Name: Turkey Broth
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoon black peppercorns; 2 carrots, cut into chunks; 3 stalks celery, cut into chunks; 1 bunch fresh parsley; 4 cloves garlic, smashed (unpeeled); 2 onions, cut into chunks; 1 turkey carcass (from a roasted bird)

Turkey Broth requires roughly 2 hours and 20 minutes from start to finish. One serving contains 480 calories, 71g of protein, and 18g of fat. This gluten free, dairy free, paleolithic, and primal recipe serves 8. A mixture of bay leaves, celery, carrots, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

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).

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Parsley

Celery

Garlic

Onion

Water

Equipment you will use

Pot

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.

Equipment you will use

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.

Equipment you will use

Sieve