Don’t throw away those left-over turkey bones!
The thing I love the best about Thanksgiving is the aftermath – the amazing broth that I make from the bones once the feast is over.
Bone broth is one of those delicacies that not only tastes amazing, it’s soooooo good for you and simple to make! Honestly. It takes about five minutes of your time and a long slow cooking time. Start it in the morning and your home will be filled with a heavenly aroma!
Why bone broth?
The better question might be “Why not”?
Bone broth may be one of the healthiest foods you can put in your body. It’s loaded with vitamins, minerals, nutrients, collagen, and just about everything we need to help the body heal from things like a broken gut, inflammation, or joint pain.
Here are a few of its benefits:
- Supports gut health and healing
- Helps protect your joints
- Can reduce pain and stiffness in people with osteoporosis
- One of the amino acids present in it – glycine – is believed to help with sleep
- Strengthens bones and bone health
- Supports healthy skin
Bone broth is one of those foods I make sure I have on hand just for sipping or as a base for other soups I might create. I save all the chicken bones left from various meals and throw them in the freezer. When I’ve collected enough, I make another batch of broth.
So let’s get going and make some together!
- Leftover scraps and bones from your Thanksgiving turkey
- Celery – a few stalks with leaves
- 2-3 Carrots – chunked
- 1/2 Celeriac (celery root) – not essential but if I have it, I throw it in. Peeled and chunked
- 1-2 Onions – leave the skins on and cut into quarters
- Garlic – 1 head – cut in half
- Fresh herbs of your choice – rosemary, thyme, bay leaf
- A few peppercorns
- 1-2 Teaspoons Himalayan, Celtic, or “Real Salt” – all of these are unrefined and contain tons of minerals and trace minerals
- 1-2 Tablespoons of Bragg’s Apple Cider Vinegar
- Filtered Water
(Note – If you don’t have all the veggies I’ve listed, no worries. Use what you have on hand – celery and onions alone will work as well. The one key ingredient you can’t leave out is Bragg’s Apple Cider Vinegar – it pulls the calcium and minerals from the bones. I keep it on hand always.)
- Place the turkey bones in a large roasting pan.
- Cover with filtered water.
- Add all the remaining ingredients, including the vinegar (this extracts the collagen from the bones as it cooks)
- Bring to a boil and skim off any scum that rises to the top of the pot.
- Reduce the heat to a very slow simmer and allow to simmer for 12-14 hours. I generally start it in the morning and let it cook throughout the day.
- Remove the pot from the heat and allow the broth to cool.
- Strain through a colander to separate out the bones and vegetables – I press the ingredients to get every drop of liquid out that I can.
- I transfer the broth to individual Ball containers like these. Mark and date them and freeze them. Just be sure to leave a little room at the top for expansion as the broth freezes. If you don’t have freezing containers, I’ve used zip-lock bags in the past. Fill them with a cup or two of broth, and lay them flat in the freezer to freeze.
Questions? Stuck? Need a little help or encouragement? Email me – firstname.lastname@example.org. I’ll be here making some broth too!
Oh, and let us know how you do. Share your comments below!
HAPPY THANKSGIVING! ♥
In love and health…
(Your little Youthkeeper!)