Turkey Neck Broth
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Slowly drawn broth of meaty turkey necks, root Vegetable Recipes and spices. With an insert of carrots, fried celery, peas and parsley.
Ingredients:
td>petrels (smaller)
Procedure:
1. Peel the root Vegetable Recipes, do not cut
2. Put everything in a pot, cover with water and simmer on very low heat for 4 to 5 hours
3. Remove the solid ingredients, discard the Vegetable Recipes, peel the cooled necks, and cut the meat
4. Put a clean cloth in a sieve and strain the broth
5. Add the chopped meat and season to taste
6. Vegetable insert: cut the cleaned Vegetable Recipes into cubes and fry in butter
7. Put in the broth and finally throw in the peas
8. Whoever wants, add noodles or other toppings.
Recommendation:
Have the butcher chop the pears to fit in the pot.
Note:
Recipe from Cooking with Tom, photography and text by Nadia Indruchová.
