Turkey Broth

A pot of homemade chicken stock simmering on a stove, made from roasted chicken pieces—perfect for using leftovers from Thanksgiving—with fresh herbs and a wooden spatula resting on the side as steam rises from the bubbling broth.

Course: Soup

Cuisine: American

Keyword: Turkey Broth

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings: quarts

Calories: 30kcal

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Ingredients

Bones, skin, and drippings from Turkey Make sure you've taken off as much meat as you can
Water
1 Onion, peeled and quartered
left-over veggie scrapes See Notes
1 tblsp crushed garlic
1/2 cup white wine
fresh herbs bay leaf, oregano, thyme, - use 2 tsp of dried if you don't have fresh

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Instructions

Place turkey bones, leftover skin, and any drippings, the onion, garlic, veggie scraps, herbs, and wine into a large stockpot
Cover with water so that it's just 1-2 inches over the bones
Bring to boil over medium-high heat. Once it starts to boil turn it down to a very gentle simmer and let cook for 3 hours.
Let cool enough to handle, then strain the broth into glass jars. I use quart but you can use whatever works for you.
Place in refrigerator. Skim off any fat or gel the next day.
I use this broth to make my turkey noodle soup.
You can also process the broth with a pressure canner to keep in the pantry. I'm definitely going to do that this year.

Notes

When I'm preparing veggies for the stuffing (ends and tops of celery, ends of onions, extra fresh herbs) I save them and throw them in the water with my turkey bones for flavoring the broth.

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