Turkey broth with vegetables
Description
A hearty first course. For preparing this broth, you can use chicken or beef instead of turkey. If you don't have a pressure cooker, simply use a large pot with a lid. Bring the broth to a boil, then simmer in the oven at 80 degrees Celsius for 6 hours. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Using a large knife, carefully cut each turkey wing. Season with salt and pepper. Place the turkey on a baking sheet and roast for 90 minutes, then remove from the oven and let cool to room temperature, or refrigerate for up to three days.
- 2
Step 2
2. Peel the carrots, celery, and onion. Coarsely chop all the vegetables. Press the garlic through a garlic press.
- 3
Step 3
3. Place the carrots, celery, and onion into a pressure cooker. Add the turkey wings and 3 liters of water.
- 4
Step 4
4. Bring to a boil, then reduce the heat and simmer for 45 minutes. Remove the pot from the heat and let it cool. Strain the vegetable broth through a sieve and chill. Remove the turkey meat from the bones and chop finely.
- 5
Step 5
5. Store the broth in the refrigerator for up to four days or freeze for long-term storage. Use as needed. Once the broth has solidified, remove the hardened layer of fat from the surface.