Turkey Broth

Name: Turkey Broth
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

8 ingredients

9 steps

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

1

Insert kitchen shears into the carcass and make a few cuts to get you started.
2

Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
3

Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot.
4

Cover with cold water (about 7 quarts).
5

Bring to a boil, then reduce the heat to medium low.
6

Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
7

Pour through a large mesh strainer into a pot; discard the solids.
8

Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.
9

Photograph by Andrew Purcell