I did a freezer restock this past week and had to shuffle around some items. This led to the discovery of some frozen turkey bones. I really needed the freezer space so what better time to use this up. Plus soup season is upon us!!
Into my instant pot went the bones, two kinds onions (they needed used up), chopped garlic, baby carrots, salt/pepper, and a little chicken bouillon to boost the flavor. I pressure cooked this for 90 minutes and then ran everything through fine cheese cloth.
I intend to freeze this so I cleaned and sanitized canning jars for the broth. I made sure to leave lots of room for expansion and popped into the freezer. I think some of this will come out for this Thanksgiving for gravy and the rest will find its way into soups and stews this winter.
Yum!!
My Tangled Yarn Knitting Adventures 