Turkey broth with vegetables

soups 611 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0
Turkey broth with vegetables
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h. 20 min
  • Calories: -
  • Difficulty: Easy
Print

Turkey broth with vegetables

Ingredients

Directions

  1. Preheat oven to 175 degrees. Using a large knife, carefully cut each wing of the turkey. Season with salt and pepper. Place the turkey on a baking sheet and bake for 90 minutes, then remove from the oven and allow to cool to room temperature or in the refrigerator for three days.
  2. Peel carrots, celery and onions. Chop all vegetables coarsely. Pass the garlic through a press.
  3. Put carrots, celery and onions in a pressure cooker. Add turkey wings and 3 liters of water.
  4. Bring to a boil, then reduce heat and simmer for 45 minutes. Remove the pan from heat and let cool. Strain the vegetable broth through a sieve and chill. Separate the turkey meat from the bones and chop.
  5. Store broth in the refrigerator for four days or freeze for long-term storage. Use as needed. When the broth hardens, remove the frozen layer of fat from the surface

Turkey broth with vegetables



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h. 20 min
  • Calories: -
  • Difficulty: Easy

Turkey broth with vegetables

Ingredients

Directions

  1. Preheat oven to 175 degrees. Using a large knife, carefully cut each wing of the turkey. Season with salt and pepper. Place the turkey on a baking sheet and bake for 90 minutes, then remove from the oven and allow to cool to room temperature or in the refrigerator for three days.
  2. Peel carrots, celery and onions. Chop all vegetables coarsely. Pass the garlic through a press.
  3. Put carrots, celery and onions in a pressure cooker. Add turkey wings and 3 liters of water.
  4. Bring to a boil, then reduce heat and simmer for 45 minutes. Remove the pan from heat and let cool. Strain the vegetable broth through a sieve and chill. Separate the turkey meat from the bones and chop.
  5. Store broth in the refrigerator for four days or freeze for long-term storage. Use as needed. When the broth hardens, remove the frozen layer of fat from the surface

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.