It is getting close to turkey day and you may be wondering what on earth you will do with all of the leftovers. This is where I come in. Don’t let that carcass and leftovers go to waste! Nourishing turkey broth, here we come.
I make broth all year long with many different kinds of bones – chicken, beef, fish, etc. I drink broth, I cook with it, I bathe with it (just kidding), and I use it for all kinds of purposes because I love the taste and I know it is so good for me.
Broth made from bones (also called stock) is full of gelatin and minerals. It is one of the most healing concoctions on the planet. There is a old quote I like that says “Good broth will resurrect the dead.” Well, that may be a slight exaggeration, but it can resurrect one from feeling almost dead, from being sick and having low energy and it can definitely help one’s digestion in a profound way.
Broth is hydrophilic, meaning water loving. This means your cells want to let it into them and allow all of the other vitamins and minerals in the rest of your food in when you eat something with broth. There is a Russian doctor, Dr. Natasha Campbell McBride, who wrote a book called The GAPS Diet. She explains how by prescribing a simple diet of broth, slow cooked meats, sauerkraut and yogurt, she has helped to heal hundreds of cases of autism, ADD, ADHD, bipolar disorder, even Schizophrenia and other mood related disoreders. One of the main components of this diet is broth. Broth is so incredibly healing to the gut which in turn is very healing to the brain as the gut and brain are deeply connected. So, how to make this life giving substance? Simple.
- 1 turkey carcass (or any other kind of carcass or bones from any animal)
- 2-4 Tablespoons Good quality salt
- Veggies if desired – celery, carrots, potatoes, onions, parsley, rosemary
- Pick most of the meat off the bones and store meat separately in the fridge.
- Place all of the bones in a big stock pot or crock pot.
- (Optional) Add veggies if desired for extra nutrition and flavor.
- Cover all bones (and veggies) with water. Add a couple tablespoons of good quality salt. Bring to a boil and then turn down to a simmer. It is likely some scum or foam will rise to the top. You want to skim this off.
- Then allow the carcass to simmer on low heat overnight or for at least 12 hours. Ideally you will let it cook even longer like for 24 hours. But 12 hours minimum.
- The next day, pour the broth over a strainer into a large bowl or measuring cup. Discard the solids.
- Divide broth into several jars or storage containers. Now you have broth ready for anytime you want to use it. I like to freeze it in portion size jars (1 pt or 1 qt mason jars). I place these in the freezer*. Then anytime I want to cook rice or make a soup, a sauce, a gravy or simply drink broth, I have a full supply. It is important to note that when the broth is chilled it will likely resemble jello in consistency. This is a good thing. This is the very healing substance that you want to consume. When you heat it up, the jelly part will melt and will become liquid.