Broth is one of the easiest and most rewarding recipes to make at home, and it’s made even better thanks to the mouth-wateringly delicious pasture-raised turkeys from Oink & Gobble Farm available in this year’s Thanksgiving Harvest. Luckily for you, these turkeys come with their neck and giblets stored inside. Most broths are made using meaty pieces and bones (opposed to stocks, which are typically made from only bones). Although it may seem like a curious addition, vinegar helps to extract minerals from bones and creates a more nutritionally potent broth. Plus, by simmering the onions with their skins intact, you’ll be able to impart a deep golden hue to your broth, resulting in a rich and flavorful concoction that’s both zero-waste and tremendously nutritious (not to mention, utterly delectable).
Tip: Any and all herbs work wonderfully in this broth; try bolstering it with some fresh rosemary and sage, or keep it simple by sticking just to parsley and thyme.
2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
2 Local Roots onions, skins on and quartered
2 carrots, roughly chopped
3 stalks celery, roughly chopped
1 bunch fresh parsley, roughly torn
1 ½ tsp. fresh thyme sprigs
4 cloves Local Roots garlic, smashed and unpeeled
½ tsp. kosher salt
½ tsp. whole black peppercorns
2 bay leaves
Recipe by Local Roots Volunteer Jess Santoro (@jess_santoro)
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