We had a great turkey dinner over the holidays and enjoyed the wonderful aroma of turkey broth on the stovetop today. For some reason people think making broth is hard - but it's really the easiest thing! You can't do it wrong, the simplest version is just bones and water but here a slightly more spiced recipe for homemade turkey broth.
If you have a large stock pot, go ahead and double this one! It's a great base for all of those soups that keep you warm and fuzzy. If you don't have the ingredients with a ** just skip them. The longer this broth simmers, the better it will be!!
1 full turkey (or chicken) carcass - bones, skin, leftover meat
1 large yellow onion, unpeeled and quartered
2 carrots, halved and unpeeled
1 1/2 celery stalks with leaves, cut into fourths
7 parsley sprigs **
5 thyme sprigs **
7 sprigs of fresh dill **
1/2 head of garlic, cut in half again, unpeeled **
1 Tbsp. kosher salt **
1 tsp. black peppercorn **
Water - fill the pot
Place everything in a pot. Bring to a boil, then reduce heat and let simmer for 4 hours. Once it has simmered, strain it, and remove all the chicken bones. Discard the contents, except for the broth. If you chill overnight the fat can be removed from the top. But it can be used right away. Freezer friendly too - try freezing in ice cube trays for smaller purposes.