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Homemade Broth
Rated 5.0 stars by 1 users
Category
Soups, Stews
Cuisine
American
Servings
24 cups
Prep Time
45 minutes
Cook Time
8 hours
Learn how to make your own homemade chicken or turkey broth (or even bone broth!) with simple ingredients and Grill Your Ass Off Seasonings. We’re featuring Willie Pete Chicken Seasoning for that perfect poultry punch and Platoon Sergeant Salt Pepper Garlic for deep, savory flavor. Ditch the store-bought stuff, this veteran-approved broth is liquid gold!
Whether you’re working with leftover turkey carcasses from the holidays or whole chickens, this recipe is easy, budget-friendly, and far superior to anything in a can. Use it as a base for soups, stews, gravies, or sip it straight for an immune-boosting, nourishing cup.
Recipe by: Tracy Lingle @MyChowLine
Ingredients
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Leftover turkey necks, gizzards, etc. (You could use leftover rotisserie chicken carcasses for a chicken broth instead - or mix the two; the process and other ingredients are the same.) For this size pot, we used the necks and other parts from approximately 3 to 4 turkeys and chickens.
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4 large carrots, smoked (use leftover carrots, if you have them)
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2 whole smoked garlic heads
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Platoon Sergeant SPG (for dusting the turkey, carrots, and garlic before smoking them)
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4 medium onions - can use ones that are starting to turn! Just be sure to cut out any spots that look moldy/questionable.
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Celery, about 1 whole stalk, roughly chopped - Be sure to use the younger stalks with the leaves, too!
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1 - 2 Rosemary sprigs
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3 - 4 Bay leaves
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1 - 2 Thyme stems
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3 Tbsp Willie Pete Chicken Seasoning
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3 Tbsp Platoon Sergeant Salt Pepper Garlic Seasoning
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Water! (The amount is variable depending on the size of the pot.)
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Note: You will need at least a 10-quart pot. (We used a 20 qt pot for this recipe.)
If you don’t have any fresh herbs, you can substitute with dried herbs. As Tracy says, “Use feeling!” Don’t be afraid to use lots of seasonings!
Directions
Dust the leftover turkey necks, gizzards, etc. with Platoon Sergeant and smoke them. (This adds extra flavor and color to the broth!)
Dust 4 large carrots with Platoon Sergeant and place them in a grilling basket. Also, cut the tops off the garlic heads, sprinkle with a little oil, dust with Platoon Sergeant, and wrap them in aluminum foil. Smoke them.
Add the smoked turkey necks, etc., carrots, and garlic to the pot. (The garlic can be added in “as is.” No need to peel!
Quarter your onions and toss them into the pot (with the peel!)
Add your rough chopped celery to the pot.
Toss in your rosemary sprigs, bay leaves, and thyme stems.
Add the Willie Pete Chicken Seasoning and Platoon Sergeant SPG Seasonings
Fill the pot with water. (Leave about 2 inches from the top.) Bring to a rolling boil.
Check the broth; it should have a nice color to it already. If there is any fat or foam, skim it off. Turn the heat down to a simmer. The broth will need to simmer for several hours, until the meat begins to fall off the bones and everything is soft and tender. You want everything to break down, including any cartilage. (The breakdown of the cartilage will release collagen into the broth; this is particularly great for skin, hair, and nail health!)
Let the broth simmer for 6 - 8 hours, checking and stirring occasionally.
Turn off your burner, let it cool for a little bit, then get ready to filter it!
Grab your mason jars, canning funnel, a small strainer, and some paper towels. Place the canning funnel in the mason jar, place the strainer on top of the funnel, and place a paper towel in the strainer. Ladle some of the broth onto the paper towel. The broth will flow through the towel and strainer, leaving you with a beautiful, flavorful, and pure broth in your mason jar.
Recipe Video
Recipe Note
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