Slow cooked turkey broth - Detailed recipes with photos.

A delicious and rich broth of turkey wings can be prepared in slow cooker. And to make his taste even more intense, pre-fry the wings until golden brown, then put celery carrots, onions, garlic and spices to them, pour water and cook. Filter the finished broth and remove from it surface fat. The broth can be frozen in portions and used in as the basis for the preparation of various sauces, gravy and заправочных супов. AT ремя: 1 час. 35 minutes Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

3 turkey wings (approximately 1.3 kg.), Cut into 2 parts
1 turkey neck (or another turkey wing)
2-3 tbsp. l rapeseed oil
4 large cloves of garlic, peeled
2 celery stalks cut in half
1 medium carrot, cut in half
Half a large onion
5 fresh leaves of sage
3 bay leaves
2 small twigs (or 1 large) of fresh rosemary
2 sprigs of fresh thyme
2 tsp black pepper peas
Special equipment: multicooker with a volume of 6-8 l

Recipes with similar ingredients: turkey, carrots, celery, bay leaf, thyme, sage

Recipe preparation:

Preheat the 6 liter multicooker when frying heating up. Add 2 tbsp. l butter and fry lots of turkey adding more oil if necessary, until golden brown with all sides, 3-5 minutes on each side. Put all fried pieces of turkey again in a pan with garlic, celery, carrots, onions, sage, bay leaves, rosemary, thyme, pepper, pour 2 liters. water and pour 2 tsp. salt.
Following the manufacturer’s instructions, close the lid and prepare slow cooker to work. Set the pressure cooker mode and cook when high pressure 45 minutes. After completing the pressure cooker cycle follow the manufacturer’s quick release instructions, and wait for the quick reset cycle to complete. Caution not to burn yourself with the remaining steam, unlock and open the lid. Strain the broth through a fine sieve and remove the fat, laying on surface of a paper towel. Exit: 2 l.