(Contributed by Gail Kennington)
Place stripped bones, bits of turkey meat and skin into a large
kettle and barely cover with cold water. Add 1 stalk sliced celery
(with leaves,) 1 sliced carrot, 1 sliced medium onion, 3 sprigs
minced parsley, 1 bay leaf, 2 t salt and pepper to taste. Cover and
simmer for 2 or 3 hours or until meat falls from bones. Strain broth
and use immediately, or refrigerate for use within a day or two, or
freeze for later use.
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