SCD Recipe: Turkey (or chicken) Broth

Earlier this week I made turkey soup. We went out to dinner for Thanksgiving, so we did not have left over turkey for this weekend (and I had steak anyway). So last weekend when I went to the store I saw they had packages of turkey legs and turkey wings on sale – perfect for making broth.

I bought one package of wings and one of legs (3 legs).

Just a note – you can also make broth by using the left over bones from the cooked turkey or chicken.

While there is one kind of prepared vegetable broth I use sometimes, it does not compare to homemade broth.

Here is my broth recipe:

4 lbs turkey pieces with bones (chicken could be used instead)
1 cup chopped onion
2 celery stalks chopped
2 medium to large carrots chopped
1 tbsp salt
2 tsp pepper
1 tsp thyme
1/2 tsp parsley flakes
8 cups water

Place vegetables, seasonings, and turkey pieces into a large pot. Cover with the eight cups of water. Bring to a boil. Reduce heat to medium-low and simmer for 2 1/2 to 3 hours. Remove turkey pieces and strain broth. You can either store the broth in the refrigerator (use within a few days), or use the vegetables and turkey meat for soup.

I think this made about six cups of broth.

I used the turkey meat and vegetables, and then added some navy beans to make soup.

Sherry Lipp
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