1 large onion, or 2 medium, peeled and cut into chunks
2 medium carrots, peeled and cut into chunks
2 stalks celery with leaves, cut into chunks
2 medium leeks, trimmed, washed (see Tip) and cut into chunks
1 medium tomato, cut into chunks
1 head garlic, cloves separated and peeled
6 sprigs fresh parsley
6 sprigs fresh thyme, or 1 teaspoon dried
2 bay leaves
1 teaspoon salt, or to taste
1/2 teaspoon whole black peppercorns
Instructions
1.Cut or break turkey carcass into 3 or 4 pieces. Place carcass pieces and wings in a stockpot. Cover with water and bring to a simmer. Reduce heat to low. Skim froth. Add remaining ingredients, return to a simmer and skim again. Cook, uncovered, at a bare simmer, skimming occasionally, until broth is well flavored, about 3 hours.
2.Using tongs or a slotted spoon, remove large pieces of carcass and wings from pot. Strain broth into a large bowl. Cover and refrigerate for up to 2 days. Skim off any fat that solidifies on the surface.
Tips & Notes
Make Ahead Tip- Cover and refrigerate for up to 2 days or freeze for up to 3 months.
Tip- To clean leeks- Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek's stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains.
Nutrition
Per serving- 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 590 mg sodium; 0 mg potassium.
Nutrition Note- After straining and skimming, broth has negligible calories and nutrients except sodium (590 mg per cup).
Originally Submitted
12/23/2009
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