Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. We ate the rest of the meat as a pulled turkey with a smoky BBQ sauce, onion rings and cucumber on burger buns.