Chicken broth or turkey neck soup with leftovers used as pulled turkey

Ingredients for 2 servings:

• 2 pieces of chicken giblets (turkey necks)
• 500 g soup vegetables, fresh or frozen
• 1 onion(s)
• salt and pepper
• 1 bay leaf
• 1 ¾ liters of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 10 minutes

inexpensive, versatile

Place the turkey necks in cold water with the soup vegetables and seasonings and bring to a boil. Then simmer gently for 2.5-3 hours. Remove the necks from the broth and shred the meat. I added about 1/3 of the meat to 1 liter of the strained broth. Combined with some noodles and, if desired, fresh soup vegetables, you have a flavorful soup. I poured the rest of the broth into twist-off jars while it was still hot, so they form a vacuum. This way, they keep for a while in the fridge and I use them to top up sauces or prepare vegetables. We ate the rest of the meat as a pulled turkey with a smoky BBQ sauce, onion rings, and pickles on burger buns.