Turkey bone broth



●   Roast turkey bone
●   Water
●   1 Medium carrot
●   1 Onion, halved with the skin on
●   2 Sticks of celery
●   1 Split leek
●   1tbsp White wine vinegar



1. Shallow fry the vegetables for five minutes with a little oil
2. Place the turkey bones and white wine vinegar into a large stock pot. Cover with water by two inches and bring to the boil over a medium to high heat. Immediately turn down the heat a low temperature and keep at a bare simmer for 4―6 hours
3. Strain the broth and allow to cool
4.Reheat to boiling point and serve

Serves: 12

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