Jocie's turkey broth
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole Turkey Wings | |
| 6 | quarts | 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 | tablespoons | Salt -- or to taste |
| _____Tie In Doubled | ||
| Cheesecloth___________ | ||
| 3 | Whole Bay Leaves | |
| ¼ | teaspoon | Marjoram |
| 10 | Whole Peppercorns | |
| 1 | Whole Allspice | |
| 1 | tablespoon | Thyme -- leaves |
| 2 | tablespoons | Parsley -- flakes |
Directions
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 consomme.
Recipe By : Jocie Moravec
From: Hbarn60377 Date: