Turkey Broth (from Thanksgiving leftovers)
This is a multi-day recipe. Amazingly robust flavor and super frugal (will provide 1 weeks worth of broth)
  • 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
  1. Pick most of the meat off the bones and store meat separately in the fridge.
  2. Place all of the bones in a big stock pot or crock pot.
  3. (Optional) Add veggies if desired for extra nutrition and flavor.
  4. 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.
  5. 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.
  6. The next day, pour the broth over a strainer into a large bowl or measuring cup. Discard the solids.
  7. 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.
Broth will stay good for about 1 week in the fridge and several months in the freezer (I recommend to rotate your stock and not wait that long though). Enjoy this life giving food in your regular meals and especially if you are feeling under the weather. * Pro-tips: If you're planning on freezing your broth to use for a later date, here are two useful tips that will save you any time-consuming cleanup: The trick is not to fill them above the shoulder (leave 1" (2.5cm) of space) of the jar to prevent them from cracking. Before you put the final product in to the freezer, make sure the broth is room temperature. The more cautious broth enthusiasts will put it in their fridge overnight and then transfer it in to the freezer the next day.
Recipe by The Barefoot Cook at https://thebarefootcook.com/turkey-broth/