Low Carb Mother’s Broth Recipe

5 pounds turkey wings or 5 pounds while chicken
About 6 quarts cold water
2 large onions (1 1/2 pounds) trimmed of root ends and coarsely chopped
2 medium carrots, coarsely chopped
1 large stalk celery with leaves, coarsely chopped
4 large heads garlic, trimmed of root ends and halved horizontally
2 whole cloves
1 bay leaf, broken
6 canned tomatoes, drained

Cut up the turkey wings or chicken, cracking the bones with a cleaver in 2 or 3 places. Place in a 8 to 10 quart stockpot.

Add enough cold water to come to within 3 inches of the lip of the pot. Bring the water slowly to a simmer. Skim off all the foam. Add the remaining ingredients, partially cover, and bring to a slow bubble.

Simmer 12 to 14 hours, occasionally stirring and skimming off fat. Do not boil the broth. Keep the liquid bubbling very slowly. Add boiling water if the broth reduces below the level of the solid ingredients; always keep them covered with about 3 inches of liquid.

Strain the broth through a fine sieve. For a clearer broth, strain it by ladling rather than pouring, leaving behind any sediment at the bottom of the pot.

Cool the broth as quickly as possible: set it outside in cold weather, or chill it in several small containers set in bowls of ice. Then refrigerate the broth about 8 hours, or until its fat has hardened. Skim off the hardened fat, and freeze in assorted- sizes containers.

More Low Carb Soup Recipes Below:

Low Carb Soup Recipes
Baked Fauxtato Soup
Broccoli-Cheese Soup
Cabbage & Ground Beef
Cabbage Soup
Clam Chowder
Cream of Almond Soup
Cream of Chicken Soup
Cream of Mushroom Soup
Crock Pot Chicken Soup
Curried Red Pepper Soup
Egg Drop Soup
Hot & Sour Soup
Instant Cream of Mushroom Soup
Leftover Chicken Stock
Marche Wedding Soup
Mother'sBroth
Mulligatawny Soup
New England Clam Chowder
Pizza Soup