Even though boneless, skinless meat is convenient, it lacks some of the flavour and tenderness you can get when cooking meat on the bone. The price per pound is ridiculous in comparison, too. My suggestion? Buy a whole chicken, or at least a turkey breast. More meat, more flavour, more meals, for less money.
Making broth, or soup base, is simple and totally worth the time. When cooking down the bones from a turkey breast or whole chicken, plan on at least 2-3 hours on the stove, or 1 hour on high in a pressure cooker. You can get a tasty broth in less time, but the longer you cook the bones, the more flavour and nutrition is extracted from them.
After you have the broth, your options are nearly endless. Comfort food with wholesome ingredients will be the result.
Chicken or Turkey Broth
Ingredients:
- Carcass from a whole chicken or turkey, or just the turkey breast bones
- 8 cups of water
- 4-6 carrots, peeled and cut into chunks
- 4-6 stalks celery
- 1 onion, wedged
- Thyme, rosemary, sage, whole allspice – whatever you happen to have on hand
Simmer until meat falls off bones, and broth is rich and golden. Strain through a sieve, pressing the veggies to squeeze out every little bit of juice.
Allow broth to cool overnight. Fat will rise to the surface, so you can skim it off leaving lowfat, delicious broth for soups.
PrintChicken or Turkey Broth
Ingredients
- Carcass from a whole chicken or turkey, or just the turkey breast bones
- 8 cups of water
- 4–6 carrots, peeled and cut into chunks
- 4–6 stalks celery
- 1 onion, wedged
- Thyme, rosemary, sage, whole allspice – whatever you happen to have on hand
Instructions
- Simmer until meat falls off bones, and broth is rich and golden. Strain through a sieve, pressing the veggies to squeeze out every little bit of juice.
- Allow broth to cool overnight. Fat will rise to the surface, so you can skim it off leaving lowfat, delicious broth for soups.
- Category: Soup
