- turkey wings - 1.2 Kilogram
- carrots - 3 pieces
- celery stalk - 3 pieces
- Yellow onions - 1 Piece
- twigs of thyme - 10 pieces
- bay leaves - 2 pieces
- garlic - 1 st. a spoon
- black pepper - 1/2 teaspoonfuls
- water - 3 liters
1. Preheat the oven to 175 degrees. Using a large knife, gently cut each wing of the turkey. Season with salt and pepper. Put the turkey on a baking tray and bake for 90 minutes, then remove them from the oven and allow to cool to room temperature or in the refrigerator for three days. 2. Peel the carrots, celery and onions. Chop all the vegetables. Skip the garlic through the press. 3. Put carrots, celery and onions in a pressure cooker. Add the wings of turkey and 3 liters of water. 4. Bring to a boil, then reduce the heat and cook for 45 minutes. Remove the saucepan from the heat and allow to cool. Strain the vegetable broth through a sieve and cool. Separate the turkey meat from the bones and grind it. 5. Store the broth in the refrigerator for four days or freeze for long-term storage. Use as needed. When the broth solidifies, remove the frozen layer of fat from the surface.
Servings: 36