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Turkey Broth
Turkey bones with bits of turkey meat and skin
Cold water
1 onion, quartered
2 carrots, cubed
2 celery ribs, sliced
1 bay leaf
1 tablespoon fresh parsley
1 teaspoon salt
Dash black pepper
Place turkey bones, meat and skin in soup stock pot. Cover with
cold water. Add onion, carrots, celery, bay leaf, parsley, salt
and pepper. Cover and bring to a boil. Remove scum and reduce
heat. Simmer at least two hours. Strain the broth. Use it at
once or keep it in a closed jar in the refrigerator for up to two
days. If you are not using it within two days, store it in the
freezer.
To make this broth into a turkey soup, add noodles, chopped potatoes,
carrots, celery, onion, and the turkey meat to the broth. Add
salt and pepper to taste and simmer for 20 to 30 minutes.
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Turkey Stock 02