I’m going to be honest. It took me a hot second to figure out what the actual difference was between broth, bone broth, and stock. The easiest way to explain it: broth is boiling meat and using the strained liquid; stock is boiling bones and using the strained liquid; and bone broth is slowly simmering bones with the purpose of extracting all the nutrients out of the bone and into the liquid. Typical broths and stocks are finished cooking relatively quickly, while bone broth simmers for 24 hours! Bone broth is one of the most nutrient rich drinks you could have on hand. It’s packed with vitamins, minerals, collagen, and amino acids. It’s not only helpful to sip when ill with the cold or flu, but it’s important to drink bone broth daily to boost your immune system. Here is my super easy, super delicious turkey bone broth recipe.
Turkey Bone Broth Recipe
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Ingredients
- 1 very large stock pot
- 1 large turkey carcass, cooked
- 2-3 large carrots, chopped
- 1 large onion, chopped
- 4-6 stalks celery, chopped
- 6 cloves garlic, peeled
- A few sprigs of thyme and rosemary
- 1/4 cup apple cider vinegar
- 1 lemon, quartered
- 1/4 tsp. salt
- Enough water to fill pot
- Clean quart mason jars with lids and rings
Directions
- Make sure carcass if free of most meat.
- Add all ingredients to the large stock pot.
- Bring the pot to a boil.
- Carefully skim and remove frothy material from top of liquid.
- Reduce heat to a simmer, cover, and simmer for 24 hours.
- Occasionally check the pot, stir, and add water if too much is evaporating.
- After 24 hours, let broth cool.
- Strain the turkey bone broth liquid into clean quart mason jars.
- Use, refrigerate (for a few days), or freeze.
This makes a great base for pot pie, or drink for added nutrients, use for making gravy and soups, etc! Never buy store bought again!
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Happy Homesteading! (:
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