Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, carcass broth. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Carcass Broth is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Carcass Broth is something that I’ve loved my entire life.
A Pantry Staple for Every Home Chef. Better Ingredients Make Better Foods, No Artifical Preservatives, Simple and Clean. Turkey broth or stock made from a carcass or meaty turkey pieces.
To get started with this recipe, we must first prepare a few components. You can cook carcass broth using 3 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Carcass Broth:
- Make ready 1 poultry carcass (or more)
- Make ready Water
- Get savory vegetables (see directions)
But I have no qualms about grabbing their turkey carcass–which they intend to throw away–and bring it home to make carcass broth. Browning the turkey bones is one of the secrets to an extra-tasty broth, well worth a few extra steps. Use it for cooking rice, in casseroles, in sauces, and as a base for soups. Recipe Ingredients: Skim fat from the top of the broth.
Steps to make Carcass Broth:
- My siblings and I all would never think of throwing out a perfectly good chicken or turkey carcass without first using it to make carcass broth. Our grandkids think we're a bit batty the weekend after Thanksgiving when we're ooohing and ahhing all over Facebook about how spectacularly delicious our turkey carcass broths turned out.
- Give it a try and you'll be a convert. Here's how it's done:
- Place the bones, skin and any leftover juices of a chicken or turkey into a large pot. Add water to just cover the carcass by about an inch.
- Add an onion, chopped into large chunks. No need to peel the onion or discard the root end; will add color to the finished broth, and all solids will be strained and discarded when the broth is finished.
- Add whatever "past their prime" fresh vegetables you find hiding in your refrigerator, such as limp celery and carrots you forgot you'd bought months ago. I always save the bottom root end of a celery bunch, and the leafy tops –both of which are normally just discarded– to add to carcass broth. Just rough chop everything and add to the pot.
- Other good vegetables to add (or the parts of them you'd normally trim to throw away) are: beets, kale, bok choy, lettuce, mushrooms, etc. Broccoli and cauliflower should be used VERY sparingly, if at all, because their flavor can be overpowering.
- Add 1 or 2 smashed garlic cloves, a bay leaf and a little bit of pepper. You don't want to season with any more spices because you'll add seasoning at a later date when you're making something from your finished broth.
- Bring the pot to a boil. Reduce the heat to low, cover the pot, and let simmer for 4 hours. Turn off the heat and allow to cool for an hour.
- Using a colander, strain out all the solids, saving the broth, and discard the solids.
- Refrigerate in a covered container. Once completely chilled, fats will have solidified on top and can easily be removed if desired. Your delicious broth is now ready to use or freeze.
Add vegetables like celery, onion, carrots, parsley. Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school.
So that is going to wrap this up for this special food carcass broth recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
