1 onion, peeled

3 cloves

1 turkey leg, thoroughly washed

1 carrot, peeled

1 stalk celery

5 cloves garlic, peeled

5 to 6 roots or stalks fresh cilantro

1 bay leaf

1 sprig fresh thyme

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.

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