A delicious broth for future recipes.
Serves about 6
Turkey breast bones with meat left from deboning
½ onion, cut in half
½ apple with skin
1 carrot, cut in pieces
1 celery stalk with green leaves, cut in pieces
1 teaspoon whole peppercorns
Bouquet of herbs such as parsley, bay leaf, and thyme
- Place all ingredients in saucepan and cover with about 6 cups of water.
- Bring to boil, then turn down to simmer 1-2 hours.
- Using a colander, strain ingredients and separate stock.
- Refrigerate the stock. Once cooled, skim the fat off the top and it’s ready to use or freeze.
Per serving: 86 calories, 6 gm protein, 8 gm carbohydrate, 3 gm fat, 1 gm sat fat, 1 gm mono fat, 7 mg cholesterol, 0 gm fiber, 243 mg sodium