Turkey Broth
Homemade Turkey or Chicken Broth From Scratch
Servings 16 Cups
Calories 50kcal
Cost 7.00
Equipment
- Stock Pot
- Strainer
- Cheesecloth
Ingredients
- 1 lbs Turkey or Chicken Bone-in
- 2 Carrots
- 1 Yellow Onion
- 3 Cloves Garlic
- 1 Tbsp Dried Rosemary or 1 fresh sprig
- 1 Tbsp Dried Thyme or 1 fresh sprig
- 1 Tbsp Peppercorns
- 1 tsp Sea Salt to taste
Instructions
- Roast, boil, or fry your bone-in meat
- Once cooled, remove all meat scraps from the bone and save for another meal
- Put bones and scraps put into the stock pot.
- Chop all vegetables into large chunks and add in with the scraps.
- Measure out herbs and spices and add in the pot as well.
- Add 1-2 gallons of water depending on how much scraps are available
- Bring the pot to a roaring boil on high heat for 5 minutes
- Cover and turn down the burner to simmer for 2 -12 hours, checking to make sure it doesn’t run out or water.
- Let the pot cool for about an hour and then put in the fridge overnight
- The next morning I pull the pot out of the fridge and skim the solid fat off the top.
- Once satisfied with the amount of fat removed return the pot to a boil and add salt or water to taste.
- While the pot is boiling, set up a strainer over a pot orbowl with a double layer of cheese cloth or butter muslin in the strainer.
- Pour or spoon broth into the strainer and collect in the pot or bowl below
- Pour broth into half gallon mason jars or other air tight container. Let them cool and put in the fridge to use for the week. You can also pour into silicone muffin pans and freeze for pre-measured amounts.
Nutrition
Calories: 50kcal
