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Poultry Broth with Filler

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Poultry Broth with Filler

The perfect poultry broth with filler recipe with a picture and simple step-by-step instructions.

  • 600 ml Poultry stock from frozen storage
  • 200 g Fresh turkey hearts
  • 1 small Onion
  • Peppercorns
  • 4 Juniper berries
  • 1 Bay leaf
  • 1 Salt
  • 1 Lovage branch
  • 2 Asparagus tips white
  • 2 Boy Carrots
  • Parsely
  1. Wash the turkey hearts and cut away the fat at the top.
  2. Heat the chicken stock to boiling point and add the hearts with the halved onion, spices and lovage to the stock. Let cook over a mild heat for about an hour.
  3. Pour through a sieve, catching the broth and reheating. Put the hearts back in, cut into thin slices.
  4. Halve the asparagus tips and carrots lengthways and cook gently in the stock for about 10 minutes. Cook a handful of soup noodles separately in salted water, drain and then add to the soup.
  5. Arrange the light appetizer on plates and serve sprinkled with fresh parsley.
Dinner
European
poultry broth with filler

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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