Turkey Broth

1. 1

   Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).

2. 2

   In a large stockpot heat 2 tablespoons vegetable oil.

3. 3

   Add the giblets reserved from the turkey.

4. 4

   Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.

5. 5

   Remove them with a slotted spoon and set aside.

6. 6

   In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.

7. 7

   Return the giblets and wings to the pan.

8. 8

   Add vegetables and cook until softened, about 5 minutes.

9. 9

   Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.

10. 10

    Bring to a boil, skimming off all the foam that rises to the top.

11. 11

    Reduce heat to low, and add spices.

12. 12

    Simmer uncovered 2 to 3 hours.

13. 13

    Strain the broth and let cool; skim all the fat from the top before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.