Turkey broth

Ingredients:

• 1 roast turkey skeleton
• 2 onions, cut into pieces
• 2 carrots, cut into pieces
• 3 stalks celery, cut into pieces
• 1 bunch of fresh parsley
• 4 cloves garlic, crushed (in the husk)
• 1 teaspoon black peppercorns
• 2 bay leaves

Preparation:

1. First, make several cuts in the turkey carcass with kitchen shears. Then, carefully break it into 4 or 5 pieces by hand.
2. Combine the bones, onion, carrot, celery, parsley, garlic, peppercorns, and bay leaf in a saucepan. Cover with cold water (about 7 liters).
3. Bring to a boil, then reduce heat to medium-low. Simmer for about 2 hours, periodically skimming off any foam or fat from the surface of the broth with a large spoon.
4. Strain the broth through a coarse sieve into a saucepan; discard any solids. Cool the broth slightly, then refrigerate in sealed containers and store for up to 3 days or freeze for up to 2 months.
   Exit: 3.5 l.