Although this turkey (or chicken) broth is time-consuming to make, it really does benefit from simmering on the stove for hours. The whole heads of garlic mellow into deep sweetness, giving the broth an authentic Italian flavor.
Broth can be made ahead and cooled completely, uncovered, then chilled, covered, 4 days or frozen in an airtight container up to 3 months.
Recipe information
Total Time
12 1/2 hr
Yield
Makes about 3 1/2 qt
Ingredients
Preparation
Step 1
Cut meat into large pieces, cracking bones in 2 or 3 places with a large heavy knife or cleaver. Put pieces in an 8- to 10-quart pot, then add cold water (6 quarts) and bring to a simmer, skimming froth.
Step 2
Add remaining ingredients and cook at a bare simmer (do not let boil), partially covered, stirring and skimming occasionally, 12 hours. Keep liquid 2 to 3 inches above solids by adding boiling water as necessary.
Step 3
Pour broth through a fine-mesh sieve into a large bowl, discarding solids. (Or ladle broth through sieve for a clearer broth.) Skim off and discard fat.
