The thermometer said 16 but the wind chill was much colder and my car needed
gas. My way to warm up after that was to heat a cup of turkey broth that I had
made on the weekend (and froze a bunch for later use) with a couple of dashes of
Frank's Hot Sauce in it. There's been a lot of new studies conducted on the
benefits of bone broths to your joints and other areas. I grew up with my mom
making pots of beef broth and it was time I started making some of my own. I
use it all the time for recipes but forgot how comforting having a cup or bowl
was. It was the perfect time to make it because my work had given away turkeys
for Thanksgiving. I'm not a dark meat fan so it took a couple minutes to break
down the turkey and the breast was heading to the oven later on in the day. It
was a 13 pound bird so it made lots of broth.
Turkey Broth
Approximately 6.5" turkey dark meat, including legs
9 gallons water
1 onion, skin removed and cut in quarters
4 carrots, rough chopped
2 stalks of celery, rough chopped
1 head of garlic, halved
2 bay leaves
1 - 15 oz can tomatoes, drained
Bring the turkey and water to almost a boil. Skim off the foam and add in
the remaining ingredients. Turn down the heat to a simmer and allow to cook for
3 hours at least. Strain the broth through a fine sieve. Refrigerate and skim
off any fat.
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