Jocie's Turkey Broth Recipe - Cooking Index
Jocie's Turkey Broth Recipe - Cooking Index
| 4 | Turkey wings | |
| 6 | Water - or to cover meat | |
| 4 | Carrots - thinly | |
| Sliced | ||
| 4 | Celery ribs - thinly | |
| Sliced | ||
| 1 | Onion - thinly sliced (large) | |
| 5 | Garlic cloves -- | |
| Thinly sliced | ||
| 4 | Chicken bouillon | |
| Cubes | ||
| 2 tablespoons | 30ml | Salt - or to taste |
| Herb Bouquet | ||
| 3 | Bay leaves | |
| 1/4 teaspoon | 1.3ml | Marjoram |
| 10 | Peppercorns | |
| 1 | Allspice | |
| 1 tablespoon | 15ml | Thyme - leaves |
| 2 tablespoons | 30ml | Parsley - flakes |
Tie the herbs together in a piece of cheesecloth.
Cook gently for several hours (as long as 5), until turkey is falling off the bones.
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). Strain the broth through a very fine mesh, or several layers of cheesecloth. Correct the seasoning, and serve with noodles or dumplings.
Optional: The soup may be boiled down after straining, and clarified to serve as a consommee.
Source:
Jocie Moravec
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