Turkey Broth

This method makes a concentrated turkey broth. The amount of concentration will depend on how much meat is on the turkey wings and the amount of time you simmer them in the water. As a general rule, for regular turkey broth you can usually mix ½ cup of this broth with ½ cup water.

Yields about 4 cups

Ingredients:

• 3 pounds bone-in turkey wings
• 1 large onion, peeled and quartered
• 2 large carrots, scrubbed
• 2 stalks of celery
• Salt and freshly ground black pepper, to taste
• 4 ½ cups water

1. Add the turkey and onion to the slow cooker. Slice the carrot and cut the celery into pieces that will fit in the slow cooker and add them. Add the salt, pepper, and water. Cover and cook on low for 6 to 8 hours. (Cooking time will depend on the size of the turkey wings.) Allow to cool to room temperature.
2. Strain, discarding the cooked vegetables. Remove any meat from the bones and save for another use; discard the skin. Refrigerate the (cooled) broth overnight. Remove and discard the hardened fat. The resulting concentrated broth can be kept for 1 or 2 days in the refrigerator or frozen for up to 3 months.

Saving Time Later

Lightly coat pieces of turkey skin in all-purpose flour. Fry the skin in oil or butter in a nonstick skillet for about 6 minutes or until it’s crispy. Add to the slow cooker along with the other ingredients for the broth. Use the resulting broth when you want to impart the added flavor achieved from browning turkey pieces, but want to skip that step before adding the turkey to the slow cooker.