Place the carcass in a large soup pot and add cold water to cover by an inch or two. Bring to a boil and skim any foam.
Add a carrot or two, celery, a cherry tomato and little salt. Simmer until the broth is rich about 2 hours.
Remove the turkey carcass. Before discarding it, remove the pieces of meat attached to the carcass and put back into the broth.
In the meantime, I boil some barley separately and cook it midway. I then stir the barley into the broth and season it with black pepper.
Trust me, it's light, flavorful and delicious.
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