Rich Turkey Broth Recipe
Ingredients
| 1/2 pound turkey necks | ||
| Water | 1 Gallon | |
| Onion | 1 Small, quartered | |
| 1 small unpeeled carrot, cut into 2-inch pieces | ||
| 1 rib celery, cut into 2-inch pieces | ||
| Garlic | 6 Clove (5gm), cut in half | |
| Bay leaves | 3 Tablespoon, minced | |
| Sage leaves | 3 Tablespoon, minced | |
| Salt | 2 Teaspoon | |
| Onion powder | 2 Teaspoon | |
| Dry mustard | 2 Teaspoon | |
| Garlic powder | 1 1/2 Teaspoon | |
| 1 1/2 teaspoons dried sweet basil leaves | ||
| 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.
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.
Chef
