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Rich Turkey Broth

Wylie.Dufresne's picture
Ingredients
  Turkey neck 1⁄2 Pound
  Water 1 Gallon
  Unpeeled onion 1 Small, quartered
  Carrot 1 Small, cut into 2 inch pieces (Unpeeled)
  Rib celery 1 , cut into 2 inch pieces
  Unpeeled garlic 6 Clove (30 gm), cut in half
  Crumbled bay leaves 3 Tablespoon, or minced
  Minced sage leaves 3 Tablespoon (Fresh Ones)
  Salt 2 Teaspoon
  Onion powder 2 Teaspoon
  Dry mustard 2 Teaspoon
  Garlic powder 1 1⁄2 Teaspoon
  Dried sweet basil 1 1⁄2 Teaspoon
  Sweet paprika 1 Teaspoon
  Pepper white 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
Directions

Preheat the oven to 400°.
Place the turkey necks on a cookie sheet or in a large roasting pan and roast, uncovered, for 25 minutes.
Carefully drain off the fat, turn the necks over, and roast for 25 minutes more.
Place the roasted necks in a large pot and add all of the other ingredients.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is reduced to 2 quarts, about 2 hours.
Strain the stock and discard the cooked turkey and vegetables.
Clean the pot and return the strained stock to it.
Bring to a boil over high heat, reduce the heat to medium, and simmer until the stock is further reduced to 1 1/2 quarts, about 30 minutes.
Cool, then refrigerate until very cold and defat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Turkey
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes

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