Yield: 12 Establishment: Restaurant, Catering Operation   Ethnicity: Spanish, Latin   Meal Type: Soup, Stew, Chili, Main Course, Entrée   Preparation Method: Simmer   Product Type: Turkey Legs/Drumsticks

Ingredients

2 TURKEY LEGS

1/2 Pound pork ribs

2 Medium carrots, chopped

1 Large leek, trimmed & quartered lengthwise

2 Cloves garlic

1-1/2 Teaspoon saffron filaments

10 black peppercorns

2 Teaspoons salt

Place the turkey legs, pork ribs, carrots, leek and garlic in a large stockpot. Add enough cold water to completely cover the turkey and vegetables and bring to a simmer over moderate heat. Simmer for 1 hour, then stir in the saffron, peppercorns and salt. Simmer for another 3 hours, skimming occasionally. Remove from the heat and strain the broth into a large container. Cool in an ice bath, cover and refrigerate overnight. Skim the fat from the surface before using. (The broth can be refrigerated for up to 3 days.) Pull the meat from the turkey legs and pork ribs and reserve. Discard the vegetables cooked in the broth. Yields about 3 quarts or 12 8-ounce servings. For a traditional cocido, reheat the broth with garbanzo beans, cubed potatoes, cabbage, small pieces of corn on the cob and the deboned turkey on the side. Serve with crusty bread.

Recipe Source: Recipe developed by Sarah Labensky, CCP.

Nutrition Facts Calories 110   Calories from Fat 45 % Daily Value* Total Fat 5g 8% Saturated Fat 1.5g 8% Cholesterol 55mg 18% Sodium 830mg 35% Total Carbohydrate 0g 0% Dietary Fiber 0g 0% Sugars 0g   Protein 15g   Vitamin A 0% Vitamin C 0% Calcium 2% Iron 6% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4