Ingredients
Scale
- 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
