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Jocie's turkey broth
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| Artist: |
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| Categories: |
Poultry, Turkey |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 4
| | Whole Turkey Wings | | 6
| quart | Water -- or to cover meat | | 4
| | Whole Carrots -- thinly | | | Sliced | | 4
| | Whole Celery Ribs -- thinly | | | Sliced | | 1
| large | Onion -- thinly sliced | | 5
| | Whole Garlic Cloves -- | | | Thinly sliced | | 4
| | Whole Chicken Bouillon | | | Cubes | | 2
| tbsp | Salt -- or to taste | | | _____Tie In Doubled | | | Cheesecloth___________ | | 3
| | Whole Bay Leaves | | 1/4
| tsp | Marjoram | | 10
| | Whole Peppercorns | | 1
| | Whole Allspice | | 1
| tbsp | Thyme -- leaves | | 2
| tbsp | Parsley -- flakes |
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Procedures:
| 1 | Cook gently for several hours (as long as 5), until turkey is falling off the bones. | | 2 | skim off fat, discard vegetables and turkey (the meat will be thoroughly cooked out and dry - the broth will be infused with all the meat"s flavoring). | | 3 | Strain the broth through a very fine mesh, or several layers of cheesecloth. | | 4 | Correct the seasoning, and serve with noodles or dumplings. | | 5 | optional: the soup may be boiled down after straining, and clarified to serve as a consomme. | | 6 | recipe by : jocie moravec |
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