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Broth from a turkey with tagliatelle

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Broth from a turkey with tagliatelle
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Ingredients (10)

  • 1/4 turkeys or chicken meat
  • 1 onion (average size)
  • 1 carrot (average size)
  • 3 bay leaves
  • 10 peas of pepper black (not fragrant)
  • 3 chicken eggs
  • 5 tangles noodles house (Tagliatelle)
  • 1/2 bunches of greens (fennel/parsley)
  • olive oil
  • salt
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Nice broth which will warm your paunchy with out anything else!


  1. 1Wash out meat, clear a bulb and make an incision it cross-wise to the middle. Clear a carrot.
    All it put in a pan and fill in with water, add a bay leaf and pepper peas.
    Cook it for 1 hour on small fire as will begin to boil start to skim, (that the broth was transparent).
    After meat has reached readiness, get all from a broth: meat, a bulb and a carrot.
    Touch meat from bones and divide into small slices and return it back in a broth.
    Slice carrot to ringlets and also return in broth. Thrown out a onion. And boil broth even 10-15 minutes.
    The broth is ready.
  2. 2Boil water, add a teaspoon of an olive oil and salt to taste. Then throw tagliatelle. Cook until readiness.
    Reject noodles in skimmer and wash out its with warm water. Add a butter.
  3. 3Boil three hard-boiled eggs 10-15 minutes. And clear them.
  4. 4In a plate put tagliatelle, one egg cutted on four parts, fill in with a broth with meat and carrot slices.
    The fresh greens are cut, and fall down in the plate centre.
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