Nutritious Bone Broth
A great use for all those Thanksgiving turkey bones.
Save the bones from your turkey, along with any other meat you served, and don't waste them! You can make delicious and oh-so-nutritious bone broth out of them, which you can then use in soups, stocks, rice, or even to sip on its own on a frosty winter evening. Bone broth is full of vitamins and proteins like collagen that are terrific for you; bone broth is also full healing elements for your gut. So drink up! It's a great to use every part of a meal your serving, as well as provide healthy, tasty food for you and your family.
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What you'll need:
About two ziploc bags of bones from chicken, turkey, beef, pork, etc. It's super important these bones are from high-quality meat such as those that are raised organically and grass fed. You may not get all of these bones from one meal! I certainly don't. But you can store them as you go in the freezer. Once I amass enough, I pull out the crock pot and make a batch of broth.
2 onions, quartered
2 medium carrots, cut into 2 to 3 inch chunks
2 stalks of celery, cut into 2 to 3 inch chunks
2 tablespoons olive oil
2 tablespoons apple cider vinegar
Pepper to taste
What to do:
Preheat the oven to 450 degrees.
Chop all of the vegetables into large chunks. Lay the bones out on two sheet pans (use a third if you need to.) Lay the vegetable chunks around the bones.
Drizzle the olive oil over the pans. Place the pans in the preheated oven and roast for 30 minutes. Give the bones and veggies a flip, then roast for another 20 to 30 minutes.
Transfer the contents of the pans to a slow cooker. Add enough filtered water so that all of the bones and veggies are submerged. Add two tablespoons of apple cider vinegar.
Set the cooker to low and let simmer for 24 hours.
After 24 hours, carefully remove the pot from the slow cooker and strain the broth so that all of the bones and vegetables can be discarded. Store the broth in mason jars. They can be kept in the refrigerator for several weeks, or freeze to keep longer.
The fat in the broth will rise to the top in the refrigerator. This is completely normal. You can skim it off to use to cook with it, or keep it in the broth (which is what I do) for a boost of healthy, natural fats.
Buon appetito!
