Homemade Turkey Broth
Some of the best things in life are simple, and homemade turkey broth is an excellent example. You don't need any bunches of special herbs, heaps of assorted vegetables, or fancy tricks in order to achieve an incredibly rich and flavorful broth. In fact, you don't even need all that much time to pull off this incredibly easy kitchen coup! And in the end, there's nothing more nourishing than a spoonful of this pure liquid gold.
Servings 4 cups
Equipment
- large saucepan with lid (minimum 3 quart capacity)
- sturdy strainer
Ingredients
- the turkey giblets (only the heart and gizzard...do not include the liver), the neck, and a wing or two (if available)
- 1 large yellow onion, peeled and roughly chopped
- 2 tablespoons olive oil
- 4 cups water or chicken broth ("better than bouillon" works beautifully here)
Instructions
- Heat the oil in the saucepan over medium to medium-high. Then add the chopped onion, neck, and giblets (plus the wing, if using). Sauté until the turkey parts have lost their raw color and the onion has softened, about 5 minutes.
- Reduce the heat to low, tightly cover the saucepan, and cook for 20 minutes. (The turkey parts will release a significant amount of liquid during this time.)
- Add the water or broth, and bring to a boil. Then reduce the heat to medium-low or low, partially cover the saucepan, and simmer gently until the broth is rich and flavorful, about another 30 minutes.
- Strain the broth. Once it is cool, you can skim the fat, if desired.