Crock Pot Turkey Broth
Crock Pot Turkey Broth is a side dish that serves 12. One serving contains 96 calories, 13g of protein, and 3g of fat. For 31 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 12 hours and 10 minutes. 42 people were impressed by this recipe. A mixture of onion, bay leaf, whole peppercorns, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Simple Nourished Living. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. Crock Pot Bone Broth, Crock-Pot Beef Scotch Broth, and Crock Pot Turkey Joes are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 720 minutes
Ingredients:
1 tablespoon apple cider vinegar
1 bay leaf
2 carrots, cut into large chunks
2 stalks of celery with leaves cut into large chunks
3 unpeeled garlic cloves
1 onion, cut into quarters
Turkey carcass/bones
5 whole peppercorns
Equipment:
slow cooker
Cooking instruction summary:
Place the bones in your slow cooker. Try breaking them up as much as you can to fit.Add the onion, celery, carrots, peppercorns, bay leave, garlic and vinegar.Add water to 1-inch from the top of the crock. Cover and cook on low for at least 12 and up to 36 hours, adding water as necessary.Let cool and then strain the broth.Refrigerate overnight and skim off any unwanted fat that floated to the top.Keep refrigerated and use within a few days, or portion out and freeze. I like to portion mine out in 2 cup amounts and place in zip lock bags that I lie flat on a plate and place in the freezer.
Step by step:
1. Place the bones in your slow cooker. Try breaking them up as much as you can to fit.
2. Add the onion, celery, carrots, peppercorns, bay leave, garlic and vinegar.
3. Add water to 1-inch from the top of the crock. Cover and cook on low for at least 12 and up to 36 hours, adding water as necessary.
4. Let cool and then strain the broth.Refrigerate overnight and skim off any unwanted fat that floated to the top.Keep refrigerated and use within a few days, or portion out and freeze. I like to portion mine out in 2 cup amounts and place in zip lock bags that I lie flat on a plate and place in the freezer.
Nutrition Information:
covered percent of daily need
