Poultry Broth or Turkey Neck Soup with Leftovers As Pulled Turkey
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pieces poultry (turkey necks)
- 500 g soup veetables, fresh or frozen
- 1 onion (s)
- salt and pepper
- 1 bay leaf
- 1 ¾ liter water
Print Recipe
Pin Recipe Instructions
- Place the turkey necks with the soup vegetables and spices in cold water and bring to the boil. Then simmer gently for 2.5 - 3 hours. Remove the necks from the broth and pluck the meat.
- I returned about 1/3 of the meat in 1 liter of the strained broth. Together with a few noodles and, if necessary, fresh soup vegetables, you have a tasty soup.
- I filled the rest of the broth hot into twist-off glasses so that they draw a vacuum. They keep in the fridge for a while and I use them to fill up sauces or to prepare vegetables.
- We ate the rest of the meat as a pulled turkey with a smoky BBQ sauce, onion rings and cucumber on burger buns.
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