Bone Broth is all the rage, and you can even find places selling this stuff for $4.00 or more a serving, talking about it as 2015’s new “super food”. Well, I don’t know if all the talk is really true, but I do make it, and drink it, but more often, just use it as it always used to be used – as a broth for home-made soup. If I’ve already been eating chicken or turkey and have bone carcasses frozen, it doesn’t take much to toss these with a few veggie scraps into a pot and let simmer until the broth is ready. It sure beats spending money at the grocery store on something pre-made and loaded with salt.
Here is my simple recipe for a tasty turkey (or chicken) bone broth. You can substitute with other bones, but will need to increase simmering times to extract the nutrients from the bones and marrow. Some folks, even create a perpetual ‘soup’ that simmers for a week on the stove. Dip into the broth and enjoy a warm soothing mug of health potion at any time!
– 1/2 teaspoon of salt
– 2 table spoons apple cider vinegar
– 2 large onions – coarsely chopped (you can leave them unpeeled too)
– 2 carrots, scrubbed and chopped
– 3 celery stalks, chopped
– some fresh parsley
– 1 tablespoon of pepper corns
– a pinch or two (or three) of red pepper flakes
– any other vegetable scraps (I often use some spinach)
– turkey or chicken bones (I typically use one full turkey carcass)
Place all the ingredients in a large pot on medium-high heat or in a slow cooker on high. Bring to a boil, then reduce heat to low and simmer for 6-24 hours. Poultry is done in a shorter time than larger beef bones. Strain the broth through a strainer and discard the waste.
Let this cool and place in a bowl, uncovered in your refrigerator.
Once the fat rises to the top and hardens, you can scrape it off and discard. A jelly-like liquid will remain.
Simply reheat your broth and enjoy.
Not one for drinking bone broth like a cup of tea?
Easy, just toss in a few spinach leaves, some cooked meat, season to taste and enjoy some soup instead!