- turkey fuka-fuki - 1.2 Kilogram
- karas - 3 guda
- seleri stalk - kashi 3
- Jawaran albasarta - 1 Kayan
- twigs na thyme - 10 guda
- bay bar - 2 guda
- tafarnuwa - 1 st. a spoonful
- black barkono - 1/2 teaspoonfuls
- ruwa - 3 lita
1. Yi amfani da tanda zuwa 175 digiri. Yin amfani da babban wuka, a hankali yanke kowane sashi na turkey. Season tare da gishiri da barkono. Sanya turkey a kan tukunyar buro da kuma gasa na minti 90, sa'annan ka cire su daga tanda kuma su bari su kwantar da yawan zafin jiki ko cikin firiji don kwana uku. 2. Kawo karas, seleri da albasa. Sara dukan kayan lambu. Tsallake tafarnuwa ta wurin latsa. 3. Sanya karas, seleri da albasarta a cikin wani mai dafa abinci. Ƙara fuka-fuki na turkey da 3 lita na ruwa. 4. Ku kawo a tafasa, sannan ku rage zafi kuma ku dafa minti 45. Cire sauken daga zafi kuma ya bar ya kwantar. Tsayar da kayan lambu broth ta sieve da sanyi. Raba nama mai turkey daga kasusuwa kuma kara shi. 5. Ajiye broth a cikin firiji don kwana hudu ko daskare don ajiya na dogon lokaci. Yi amfani da yadda ake bukata. Lokacin da broth ya tsaftace, cire dakin mai daskarewa na mai daga farfajiya.
Ayyuka: 36