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Jessica Zerick: "Really good! I dice up the veggies during the Tha…" Read More
18Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 turkey carcass (you can use the leftovers from a roasted turkey)
- 10 cups water
- 3 medium carrots (washed, peeled, cut into bite-sized pieces)
- 4 celery stalks (washed, ends cut, cut into small, bite-sized pieces)
- 1 onion (medium, chopped)
- 4 sprigs fresh thyme
- 1 sprig rosemary
- 1 bay leaf (dry whole, optional)
- kosher salt (amount to taste)
- fresh ground black pepper
- 1 sprig fresh rosemary
- 1 bay leaf (dry whole, optional)
- 4 sprigs fresh thyme
- 3 medium carrots (washed, peeled, cut into bite-sized pieces)
- 4 celery stalks (washed, ends cut, cut into small, bite-sized pieces)
- 1 onion (medium, chopped)
- 1 tsp. kosher salt (amount to taste)
- 1/2 tsp. fresh ground black pepper (amount to taste)
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Reviews(2)
Jessica Zerick a year ago
Really good! I dice up the veggies during the Thanksgiving prep so I have em' stored and ready to go in this soup the weekend after all the festivities. The key to this soup is having the carcass simmer more than the suggested hour, so there is more flavor in the bone broth, the meat is softer upon deboning, and then allowing it to cool overnight to separate the top fat. Tasty, Yummy, Authentic!