Etnné de Vienne’s Turkey Chilaquiles

Instructions

1. 1

   Stud the onion with the cloves and place it in a large saucepan with the remaining ingredients. Cover with about 6 litres (24 cups) of cold water. Bring to a boil, skimming as needed. Simmer gently, uncovered, for about 1 hour or until the meat falls easily from the bone. Strain the broth through a sieve. Remove the bone and set the meat aside for the turkey chilaquiles.