We are making turkey stock for the first time this year and are planning to use the giblets, the carcass, onions, carrots & tops, celery, parsley, salt and pepper. What else do you recommend adding? How long do you usually simmer it?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I would add a nice bouquet garnis -- a little sachet of cheesecloth with rosemary, garlic, thyme and bay inside. It will perfume your broth nicely.
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