INGREDIENTS
THE BASICS
After you’ve served Thanksgiving dinner and stored your leftovers, the foundation for a nutritious broth remains! Discard the skin and save the bones to make your bone broth. Any leftover organs can also go in the pot for flavor!
Filtered water- to fill your pot!
Apple cider vinegar (1 TBSP per every 2 quarts of water)
SEASONING & FLAVOR COMBINATIONS
1 large white or yellow onion, quartered
2 large carrots, cleaned and cut in half to t in the pot- parsnips, turnips, or beets would also be great additions!
2 large ribs of celery with the leafy tops if possible, cut in half to t in the pot
5 large cloves of garlic, smashed open. You can leave the skins on
2 bay leaves
1 teaspoon sea salt
1/2 teaspoon whole black peppercorns
5 sprigs of fresh thyme and a small handful of fresh Italian parsley (if you have them on hand)
SEASONING & FLAVOR COMBINATIONS
1 large white or yellow onion, quartered
2 large carrots, cleaned and cut in half to t in the pot- parsnips, turnips, or beets would also be great additions!
2 large ribs of celery with the leafy tops if possible, cut in half to t in the pot
5 large cloves of garlic, smashed open. You can leave the skins on
2 bay leaves
1 teaspoon sea salt
1/2 teaspoon whole black peppercorns
5 sprigs of fresh thyme and a small handful of fresh Italian parsley (if you have them on hand)
TOOLS
Large pot with a tight- fitting lid
INSTRUCTIONS
PLACE all ingredients in a large pot
FILL with purified water leaving two inch margin at the top of the pot
ADD 1 TBSP of apple cider vinegar for every 2 quarts of water
COVER and bring to a boil
*This takes about 30 minutes if you have an extra large pot
SIMMER for 12 – 24 hours, checking every four to six hours and skimming the foam off the top, if needed
*There may not be any foam to skim off, the production of foam depends on a few factors in how the turkey was cooked and the initial temperature of water prior to heating it in the pot
*If you notice the water level decreasing, it’s ok to add water to bring level back up to 2 inch margin
STRAIN into a large bowl through a fine mesh colander or cheese cloth and discard everything that was in the pot. Your bone broth is ready!
Tips for Use: Drink it plain, use in a soup, or freeze for up to 3 months.
