|My Mexican Pho, which is made from bone broth|
My recipe: 6 large turkey necks, 2 large carrots, 3 stalks celery, 1 small onion, 1 clove garlic, salt, pepper and enough cold tap water to come almost to the top of a large crockpot. Set this on "low" and allow to simmer for several hours. Pour through a sieve into a large bowl, cover and refrigerate. Once the fat layer has hardened, spoon that out. A little fat is absolutely fine, so you don't have to be meticulous. I freeze this to use later, freezing the meat separately to use in soup with the broth or with other recipes.
I use the broth in 2 of my soup recipes: Greek Cabbage Roll Soup Avgolemono and my Mexican Pho. Stick around. I may share these recipes on a future post. #foodtease