Ingredients
2 Turkey Carcass (ideally with some meat still on the bones) –or– 4-5 Lbs. Chicken (or 1 thigh per person) -or- 2lbs of bones
1½ Large onions
½ bunch of celery
1 bay leaf
4-6 cloves garlic (4-6 tsp. Minced garlic)
1 lb andouille sausage
Roux
Directions to make Broth
Fill stock pot with water to cover carcass & bones, or to cover the raw meat. *If starting with bones that have no meat on them, consider roasting the bones before placing them in the pot. See instructions in the notes about making bone broth below.
To flavor stock: quarter one onion and add it to stock, add tops of celery stalks (part with leaves) into the stock pot. Also add 1 Bay leaf. Separate and discard onion, celery, and bay leaf out prior to cooling stock.
Simmer a couple of hours until meat is tender and can be pulled off of the bones. *Take meat out and strain the broth to get out any bone fragments, the onion, bay leaves, and celery set broth outside or in the fridge. Fat can be skimmed off the top if desired one broth is chilled. Cool meat then pull it off of bone, discarding bone* and skin. Chicken should be roughly chopped to be in bite-sized slivers or chunks for soup.
*If you wish to make the a true bone broth base for the gumbo instead of just broth based make the following changes:
After removing the bones and meat, separate the meat from the bones and set the meat aside in the fridge. Return the pot to the burner to simmer. Instead of discarding the bones, place them on a pan in and roast them at 450° in the oven until browned approx. 40-60 minutes, checking them about every 20 minutes and shaking or flipping them over to help them roast evenly. Once they are a deep brown, remove from the oven and add them back into the pot. Pour some boiling water into the pan used to roast the bones and scrape with a spatula to get all the bits off the pan. Pour the water/drippings, & bits into the stock pot to help add some delicious flavor to the bone broth. Add 1TBSP of Apple Cider Vinegar to the broth per 4 Quarts liquid (1 gallon). I use 6-8 Tablespoons when I do this in my 20 Quart pot. Cook the bones at a simmer for 24+ hours, take care to keep the water covering the bones. This can be done in a crockpot or monitored carefully on a stove.
One additional note: the instant pot is a great tool for making bone broth quickly and it only takes about 1.5-2 hours on high pressure to accomplish the same thing.
Directions to make Soup after Broth is finished
Chop:
1 large onion
3-4 stalks of celery
2-3 cloves garlic or 2-3 teaspoons minced garlic
Cook the above ingredients in skillet until onions are soft and translucent.
Combine stock, onion, celery, garlic, chicken and sausage and add roux for flavor. Add salt, red pepper, and chicken bullion cubes to favor soup to taste.
Cook a pot of rice for people to add to soup. Serve in a bowl over rice, add rice to taste. I like mine with lots of broth, my husband likes it with mostly rice and very little broth. 😃
NOTE: We have scaled up to use a 20qt Stock Pot and use the following ingredient modifications:
10-12 lbs Bone in Chicken
3 large onions (Divided)
1½ bunches of celery (Divided)
3 bay leaves
2 full heads garlic (8-9 cloves at each step)
2½ lb andouille sausage
Roux
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