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Ingredients:
Turkey Carcass
Celery
Onions
Water
Sea salt
Black peppercorns
Bay leaves |
1 piece
3 ribs
2 pieces
4 quarts
2 teaspoons
1 tablespoon
4 pieces |
Method:
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Cut the celery into 4 inches pieces and
onion into quarter. Place the carcass in a large stockpot. add in
celery, onion, water, salt, peppercorns and bay leaves.
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Bring to a boil, reduce the heat to
medium, and simmer, uncovered, for 2 hours. Remove from the heat. Skim
any fat that has risen to the surface.
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Strain through a large fine-mesh sieve.
Reserve any meat that has fallen off the bones and pick off any meats
that may still remain on carcass. Store the broth in quart containers
in the refrigerator.
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