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Rich Turkey Broth Recipe
|Turkey neck||1⁄2 Pound|
|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)|
|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|
Serving size: Complete recipe
Calories 808 Calories from Fat 190
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 8.4 g42.1%
Trans Fat 0 g
Cholesterol 180 mg
Sodium 4188.7 mg174.5%
Total Carbohydrates 110 g36.8%
Dietary Fiber 40.6 g162.2%
Sugars 15 g
Protein 63 g125.4%
Vitamin A 304.1% Vitamin C 112.3%
Calcium 153.5% Iron 220.4%
*Based on a 2000 Calorie diet
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.