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Michael Quinn Turkey Broth With Pearl Barley And Root Vegetables
1.5 litre of well flavoured turkey stock
55g finely diced carrot
55g finely diced parsnip
55g finely diced onion
100g of pearl barley
2 cloves of garlic
1tsp of chopped tarragon
1 tsp of chopped parsley
Sweat off the onion, carrot, parsnip and garlic in a little butter.
Add the pearl barley and the turkey stock and cook until the barley is soft.
If there is any meat left add it to the broth, just before serving add the chopped herbs and season with salt and pepper.
Keep the turkey carcass in the fridge before using it to make stock. This recipe will also work fantastic with a chicken, duck or goose carcasses.
Break up the carcass as much as possible, put all the ingredients into a saucepan and cover with water.
Bring this to the boil, froth and scum will form on top of the stock, skim this off as soon as it appears.
Cook for 1 hour, making sure not to cover the saucepan with a lid as the liquid needs to evaporate to get a good flavour.