Ingredients

The following ingredients have 4 Servings
  • 1 turkey carcass
  • 4 litres of water
  • 1 onion (chopped in half)
  • 5 cloves garlic
  • 2 bay leaves
  • 2 stalks of celery
  • 1 carrot (chopped in half)
  • 10 peppercorns
  • 2 sprigs of parsley and thyme
  • salt and pepper to taste

Instruction

  • Place the turkey carcass in a large stockpot or dutch oven. Break down the carcass if necessary to fit into the pot.
  • Add onions (including peels), garlic, celery, carrot, bay leaf, peppercorns and fresh herbs. 
  • Fill the pot with water and bring to a boil. Reduce heat and simmer for minimum 4 hours. The longer the better flavor, even up to 10 hours
  • Remove any large pieces of turkey and strain the broth with a colander over a bowl. For a clearer broth, strain a second time through a cheesecloth.
  • Season with salt and pepper. Keep broth refrigerated until ready to use.