Turkey Broth

A note on making a simple low fat turkey broth. I know you must have some of these kicking around your freezer. You know, the wing or the drumstick that is leftover from thanksgiving or yule? Not really sure what to do with them? Time to make broth. This broth is so useful for making other things like soups or risotto. Really simple too. I just plunk those pieces in a pot (yup, right from frozen), then I clean up three stalks of celery, a couple of carrots get peeled, an onion gets added if you want more body, and a bay leaf. Put as much water as you can in that pot, sprinkle a bit of sea salt and freshly ground pepper, I like to use white. Then you should get something like this:

Let that come to a boil on medium high, then reduce to low and let it simmer for a couple of hours. If it starts to get a bit foamy just skim that off. At the end it should look a bit like this:

See how that water has some colour now? It is the colour of awesome. Take out your bits especially the bay leaf, if you are making soup you might want to blend the veggies in for more flavour and pick some meat off to be re added. Let that cool, that will allow the fat to solidify and become easier to start fishing out. Taking that fat out makes this a much healthier broth and you are ready to go! I’m using my broth for a risotto so I’m just going to leave that bad boy clear. Because this is just a simple broth I did not add a lot of herbs but this simple recipe leaves you open to that. Go nuts! I’ve even made this broth with a bit of wine and curry in it for fun…yes…oh yes it is good.

Enjoy!