BUILD A BETTER BROTH

This winter we have been making big pots of soup filled with vegetables and beans. We were hoping to lose weight, and have, by eating the same thing everyday. Eating the same thing every day cuts out the need to eat too much because it tastes so good. The soups taste great but we are a little bored with the taste so don’t go for a second bowl. We have gone through different cookbooks to find hints for making a really rich tasting chicken or turkey broth.   This is our version of several different recipes.  Neither of us has been sick this winter and I think it is because of all the garlic and onions I have put in our soups.
4 to 5 lbs. turkey or chicken pieces, backs, wings or necks work well
3 bay leaves
2 carrots, washed, unpeeled and chunked
2 to 3 ribs celery with leaves, washed and chunked
3 onions, peeled and chunked
1 head garlic, cut in half horizontally so the cloves are cut open
Handful of fresh parsley
2 or 3 sprigs of fresh thyme
1 large leek, cleaned well and roughly chopped

Wash poultry. Put the pieces in baking pan and roast in preheated 450° until the skin is a rich caramel color. Place poultry in a large stock pot. Pile other ingredients on top of the poultry. Add cold water to cover. Place pot on stove and cook, uncovered, just until bubbles start to rise to the top. Do not stir and Do not boil. Turn temperature to low and cover pot. Cook slowly for 6 to 8 hours. When broth is done strain through sieve. Chill and remove fat cap.

The roasted skin.  Tom got a little carried away when he bought the turkey pieces.  I think he has a whole bird there.

We have lots of broth to use or freeze.  This is not the only container.