Avancerad
Recept på hemmagjord kalkonbuljong
Tillverkad med bara ett fåtal ingredienser i en kastrull, är detta rika och smakrika recept på kalkonbuljong hemligheten bakom att skapa en oförglömlig kalkongravy. Du kommer aldrig att köpa buljong i affären igen!
⏱️310 min
🍽️8 portioner
3.5(4)
👩🍳 Gör så här
⏱️ Äggklocka
- 1Place all the ingredients in a 5 1/2 quart Dutch oven or soup pot and fill with 10 to 12 cups water (fill it to the top). Bring to a boil, then cover and simmer on low 4 to 5 hours.
- 2After 4 to 5 hours, taste the stock. If it's concentrated enough for your liking, add salt to taste (I usually add salt when I make the gravy).
- 3Discard the turkey, bones and vegetables and strain the stock through a mesh sieve.
- 4Allow the stock to cool to room temperature. Once cooled, transfer it to storage containers (I use 3 large glass mason jars). It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When cold, separate the fat and discard.