Turkey Broth

0.0/5 rating (0 votes)
  • Ready in: 30 minutes prep
  • Serves: 6
  • Complexity: very easy
Turkey Broth

Adapted from: Nourishing Traditions, by Sally Fallon (NewTrends Publishing, 1999).

Ingredients

  • 1 half eaten turkey

Directions

1. Take all the meat off the bones of a cooked, half-eaten turkey and set the meat aside for another use.

2. Put all the bones, skin, etc. of the turkey into a large stock pot and cover with water.

3. Simmer for 1 to 2 days.

4. Strain off all the non-liquid material and you have an excellent turkey broth.

Leave a comment

You are commenting as guest. Optional login below.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

Connect

Sign up for quarterly notifications and issue highlights.
Please wait