Now you’ve eaten your fill of roast turkey, are you wondering what to do with that turkey carcass? Make some nutritious bone broth with your Christmas turkey!
Making a bone stock (as our grandmothers used to call it) is a tradition as old as the hills, going back to times when nothing was wasted. It’s certainly all the rage these days and for good reason; it’s deeply restorative and nutrient dense. Bone stock is full of protein, B vitamins and minerals like potassium, iron, zinc and phosphorus. It’s good for gastrointestinal health as it’s easy to digest, soothing an inflamed gut and restoring damaged intestinal lining, making it a great food for leaky gut or intestinal permeability. It boosts immune function and is famed for supporting joint health, think arthritis and all that lovely collagen is great for the skin. It’s no wonder it’s known as the wrinkle remover.
What’s more, it’s so versatile and can be eaten as a broth or as a flavoursome base for soups, gravy, risotto or stews.
Here’s my easy bone broth recipe which can be cooked on the stove, in the oven or in a slow cooker.
Ingredients
· Turkey bones and carcass, including any giblets or skin attached to the bones, pan drippings (if they have not already been used for your Christmas dinner gravy)
· 1 large white onion
· 6 cloves of garlic, crushed with the back of the knife
· Herbs – whatever you have to hand such as, a couple of bay leaves, 4 sprigs of thyme, 4 springs of rosemary and a bunch of parsley (especially the stalks)
· Vegetables – some purists prefer the broth without but I like to add a carrot and celery stalk, a dozen peppercorns, even some fresh turmeric or ginger root as I enjoy the fusion of flavours and nutritional benefits.
· A splash of (approx. 2 tbsp) apple cider vinegar with ‘mother’ - this acidity helps draw the minerals from the connective tissue to give a silky broth full of collagen
· A mandarin, orange or lemon peel (secret ingredient)
· Around 20 cups of water or enough to cover the bones by a couple of inches, as it will reduce. If using a slow cooker, just fill to the max.
Method
Allow to boil before reducing the heat and then cook very low and slow for 10 hours or overnight.
If you dry brine your bird, do not add extra salt as the broth will evaporate and reduce, concentrating the flavour and saltiness, so taste the broth at the end and add as needed.
Once finished, strain through a fine mesh sieve into a large container and allow to cool so the fat will rise to the top and can then be more easily removed.
A good broth freezes well and can last for up to a year in the freezer.
