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Homemade Turkey Broth https://www.metro.ca/userfiles/image/recipes/bouillon-dinde-6030.jpg PT15M PT1H00M PT9H15M
Heat oil in a large stock pot over medium-high heat.Add carcass, wings, giblets and neck and sauté 15 minutes or until well browned.Cover and reduce heat to medium-low; cook 5 minutes.Stir in onion and celery; cover and cook 10 minutes, stirring occasionally.Add water, bring to a boil. Cover and simmer 30 minutes.Strain broth through a fine sieve into a large bowl, and discard solids.Cool to room temperature. Cover and chill 8 hours or overnight.Skim solidified fat from surface of broth, and discard
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12 lb (5 kg) carcass turkey, preferably with wings, broken up, remove the turkey liver from the giblets so your broth won't become bitter. 1 tsp. (5 mL) canola oil giblets and neck from turkey 1 cup (250 mL) chopped onion 1/4 cup (60 mL) chopped celery 8 cups (2 L) water
Homemade Turkey Broth

Homemade Turkey Broth

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  • Gluten-free
  • Lactose-free
8
cups
0:15
Preparation
1:00
COOKING
9:15
TOTAL TIME

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Ingredients

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  • 12 lb
    (5 kg)
    carcass turkey, preferably with wings, broken up, remove the turkey liver from the giblets so your broth won't become bitter.
  • 1 tsp.
    (5 mL)
    canola oil

  • giblets and neck from turkey
  • 1 cup
    (250 mL)
    chopped onion
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 1/4 cup
    (60 mL)
    chopped celery
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    Flyer Deal  (1)
    ORGANIC CELERY

    ORGANIC CELERY

    $2.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE


  • 8 cups
    (2 L)
    water
Imprimer ma sélection

Preparation

Heat oil in a large stock pot over medium-high heat.

Add carcass, wings, giblets and neck and sauté 15 minutes or until well browned.

Cover and reduce heat to medium-low; cook 5 minutes.

Stir in onion and celery; cover and cook 10 minutes, stirring occasionally.

Add water, bring to a boil. Cover and simmer 30 minutes.

Strain broth through a fine sieve into a large bowl, and discard solids.

Cool to room temperature. Cover and chill 8 hours or overnight.

Skim solidified fat from surface of broth, and discard

Source : Metro

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