Homemade Turkey Broth

Photo: Ellen Silverman; Styling: Toni Brogan
Remove the turkey liver from the giblets so your broth won't become bitter. To cool the broth quickly, set the bowl in an ice-water bath and stir it occasionally.

Yield:

7 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 8
Fat 0.6 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 0.1 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.1 mg
Sodium 2 mg
Calcium 1 mg

Ingredients

1 teaspoon canola oil
3 pounds turkey wings, cut into 2-inch pieces
Turkey giblets and neck from 1 (12-pound) turkey
1 cup chopped onion
1/4 cup chopped celery
8 cups water

Preparation

1. Heat oil in a large Dutch oven over medium-high heat. Add turkey wings, giblets, and neck; sauté 15 minutes or until well browned. Cover and reduce heat to low; cook 5 minutes. Stir in onion and celery; cover and cook 10 minutes, stirring occasionally. Add 8 cups water; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain broth through a fine sieve into a large bowl; discard solids. Cool to room temperature. Cover and chill 8 hours or overnight. Skim solidified fat from surface of broth; discard.

Note:

November 2009