Yesterday I cooked turkey necks in my Pub Style Split Pea Soup and I kept the bones. Today I cooked a Cornish Hen and am using the carcass from that + the turkey bones to make an awesome adaptation…
Here are all the details of both the normal chicken bone broth and a herby / anti inflammatory one I wrote earlier…
This is a lovely recipe I took inspiration from for today’s batch – I’m just going something similar on a larger scale:
▪️10 cups water
▪️Cornish Hen Carcass
▪️Turkey Neck Bones
▪️@takii Umami Mushroom Seasoning (*optional)
▪️Nutritional Yeast (*optional)
▪️Lemon Juice (added after cooking)
This is so easy and so flavorful. I have included similar recipes for the Stovetop and Slow Cooker you can adapt to your own tastes… Don’t be afraid to experiment and decide what YOU like!
[Slow Cooker Version]
I mixed my Nutritional Yeast and Umami Seasoning in 2 cups of hot water, then added everything but the lemon juice to the pot.
🌀 Cooked in
@mychefiq 6Q Smart Cooker
Cook 2hr on High Pressure + Natural Release or 3hr on Low Pressure + Natural Release for a thicker, richer stock base.
Once it releases, let it cool, strain out the solids and refrigerate the broth to solidify the fat cap (usually overnight).
Skim the fat cap, strain again, add lemon juice and store.
Refrigerate up to 7-10 days
Freeze up to 6 months
🍎 CALORIES – 27/cup