Turkey Broth

Last Updated on July 28, 2024

Fatty broth from poultry necks. With crispy, buttered, briefly roasted Vegetable Recipes and traditional spices.

Ingredients:

500 g chilled turkey necks 10 pcs black peppercorns 5 pcs of black peppercorns 1 pcs of cloves 1 piece celery (smaller) 1 pcs of petrel 1 pc carrots 2 tsp salt Vegetable insert: 1 handful of frozen peas 1 tablespoon butter 1 piece of celery (smaller) 1 pc carrots

Procedure:

1. Put the ingredients for the broth in a pot
2. Add two litres of water
3. Boil until the meat is tender, approximately 1.5 hours
4. 6. Prepare the vegetable insert: sauté the diced carrots and parsley in butter for about 7 minutes
7. Add the Vegetable Recipes and peas to the soup and let it boil briefly
8.

Recommendation:

Have the butcher cut the chicken necks into smaller pieces.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová.