Ingredients
• 1 turkey carcass, meat and skin removed
• 1 onion, quartered
• 4 whole cloves
• 1 lemon*, quartered
• 3 celery stocks, cut into 2 inch pieces
• 2 carrots, cut into 2 inch pieces
• Assorted sprigs of fresh herbs: rosemary, marjoram, thyme, parsley
• 1 teaspoon coriander seeds (optional)
• 1 teaspoon pepper corns (optional)
• Enough water to cover
Directions
- Break up turkey carcass and place it in a 6 quart slow-cooker.
- Stud onion quarters with one clove each and add to the slow cooker.
- Squeeze the lemons over the carcass and add lemon quarters to the slow-cooker
- Add remaining ingredients and enough water to fill the cooker and cover all ingredients.
- Put temperature to Low power and cook for at least 12-18 hours.
- When done, strain the liquid from the solids. Discard solids and allow the liquid to cool.
- Skim any visible fat from the liquid. Refrigerate the liquid for one hour. More fat should have risen to the top. Remove the fat.
Storage
- Use broth in a soup or store in the freezer in ice cube trays or small Tupperware in amounts that can be used for your favorite recipes.
Variations
- Use a chicken carcass instead of turkey.
* Broth is very healthy, especially for skin and hair health. It is full of collagen and minerals. Lemon juice helps to extract as much mineral from the
