There is nothing like relaxing with hot delicious broth on a chilly autumn day. Bone broth is a traditional medicine and food, some have given it the nickname “liquid gold,” to emphasize its importance in nutrition and diet. Bone broths are made from bones, making them rich in minerals. Nutrients and proteins in bone broth are well absorbed.
Bone Broth is full of easily absorbed minerals, it is a healthy and delicious base for soups, stews, and sauces.
The gelatin in the broth acts as a natural digestive aid.
As true in most aspects of life, the quality of the finished product can only be as good as the quality of the original ingredients. Please use quality products. Use bones from animals raised on open pasture, fed their natural diet, never exposed to hormones, antibiotics, pesticides, or other chemicals.
This broth recipe calls for a turkey carcass (plus the neck and giblets) but you can use bones from any wild, grass-fed, or pasture-raised animals. Chop up the bones if you can, to expose the marrow. Add a splash of apple cider vinegar to my stock because the small amount of acid will maximize the release of minerals (calcium, magnesium, potassium, etc.) and gelatin from the bones as the broth simmers.
Turkey carcass, preferably with some meat left on the bones, broken into pieces
Fresh turkey neck
A head of garlic cut in half
Several cups of roughly chopped aromatic vegetables like celery, carrots, onion or leek tops
A pinch of sea salt (not too much because you can adjust the seasoning later)
1 teaspoon whole peppercorns
1 or 2 dried chili peppers (optional)
1 fresh bay leaf or 2 to 3 dried bay leaves
Splash of apple cider vinegar
optional: 1 handful of dried beans (adzuki, white, pinto), soaked overnight if possible, to give the broth more nutrients and a little bit of body
Add everything to a large stock pot and add enough cold water to cover all of the contents generously. Bring the mixture to a boil, then reduce the heat to the lowest setting. Cook the stock at a boil so gentle that just a few bubbles rise to the surface at a time. Skim off any foam that rises to the surface. Simmer the stock, tasting occasionally, until all the flavor has been extracted from the bones, about 4 to 5 hours.
The broth must be completely cooled, strained and placed in the fridge within two hours (to reduce the risk of food-borne illness). I find the easiest way to cool it down quickly is to remove as much of the solids as possible with a slotted spoon and transfer them to a large bowl lined with a colander (placed next to the pot). I discard the solids and pour any liquid that collected at the bottom of the bowl back into the pot. Once it has cooled slightly, I pour it through a fine mesh strainer placed over the large bowl. I use a glass liquid measure with a pouring spout, dipped it into the bowl, to portion the broth into clean, labeled glass jars.
Once the stock has completely cooled, or after two hours, screw the lids on the jars and place them in the fridge overnight.
Once the stock is completely chilled, transfer to the freezer all the jars you don’t plan to use in the near future. Leave the lids unscrewed, as the liquid will expand as it freezes and you don’t want the jars to burst. The following day, when the stock is completely frozen, screw on the lids.
Yield: 6 to 7 pints of stock