Bone Broth was one of the hottest food trends amongst foodies, hipsters, and paleo diet followers during 2016. You may have noticed the bone broth cookbook Brodo that I listed on my fall reading list and seen several varieties now available at your local grocery store. Bone Broth is a nutrient dense cooking stock made with bones from beef or poultry. After talking to my grandmother about this trend I discovered that this how her generation has always made their stock. The marrow from the bones is filled with nutrients that often get lost because we throw the bones away. This method extracts the nutrients that are often missed by pulling them into a broth. With soup and cold season on the horizon, I thought this is the perfect time to share this recipe.
This year I made the turkey for our Thanksgiving dinner, which was delicious and enjoyed by everyone. Using the leftover bones from the Turkey I decided to make homemade bone broth with the scraps. When making bone broth it is recommended that you use your slow cooker because it needs to simmer on low for several hours. The bones and vegetables are added with water and apple cider vinegar to cook for 12 to 24 hours on low in the slow cooker. This recipe is so easy to make that I don’t know why I hadn’t been making my own stock for years. Check out the recipe below to learn how to make your own stock at home. This recipe can be used for beef, chicken, or pork bones.
How to Make Turkey Bone Broth
- 1 lb of Turkey Bones
- 1 onion, peeled and sliced
- 3 large carrots, peeled
- 3 celery stalks, cleaned and washed
- sprigs of rosemary
- sprigs of thyme
- sprigs of parsley
- 2 cloves of garlic
- 2 tablespoons of apple cider vinegar
- purified water
- In your slow cooker, add your bones, onion, carrots, celery, rosemary, thyme, parsley, salt, peppercorns, garlic, apple cider vinegar. After you've added these ingredients fill your slow cooker to cover the ingredients. Set your slow cooker to a low setting and allow the ingredients to slow cook for 12 to 24 hours. Once the ingredients have slow cooked scoop out the bones and vegetables with a ladle and discard them into the trash.
- In a large bowl with a strainer, pour the remaining liquid to filter any particles from the vegetables or the bones that may have been left in the liquid.
- Allow the liquid to come to a complete cool then store it in several tupperware containers or mason jars. Freeze until ready to use.