Ingredients
4turkey necks,or wings or 1 meaty carcass
2tbspolive oil
2onions,quartered
2carrots,chopped
2celery stalks,chopped
low sodium chicken broth,2 boxes, or 10 cups water
fresh herbs,handful, like parsley, rosemary, thyme and sage
1bay leaf
1tspblack peppercorns
Preparation
Pour the olive oil in a large stockpot.
Brown the turkey pieces over medium heat in large stock pot until golden.
Add the onions, carrots, celery, chicken broth, herbs, bay leaf, and black peppercorns to a large stock pot or slow cooker.
Cover and simmer for 45 minutes to 1 hour on the stove, or 10 to 12 hours on Low in the slow cooker.
Strain the broth through a cheesecloth to remove the turkey and vegetables.
Return broth to the pot, then simmer for an additional 30 to 45 minutes to reduce.
Allow to cool slightly, then skim off any fat.
Cool the broth, serve, and enjoy!
