Rich Bone Broth

Turkey bone broth is where holiday leftovers become pure luxury. With a long, gentle simmer, those humble turkey bones release collagen, minerals, and deep savory flavor, creating a broth that’s rich, silky, and beautifully gelatinous. It’s nourishing, comforting, and endlessly versatile……perfect as a soup base or enjoyed warm by the cup. But let’s face it, we don’t always have one hanging around, so in this case 2 chicken carcass’s will work too.

You will need:

1 turkey or 2 chicken carcass (bones, skin & connective bits)

2 tbsp apple cider vinegar

1 onion, quartered, keeping skin on

2 carrots, chopped

2 celery stalks, chopped

1 head of garlic, top sliced off

2 bay leaves

1 tbsp black peppercorns

2–3 sprigs rosemary

2 tsp salt (adjust to taste later)

Water, enough to fully cover bones

Add carcass(es) to a large pot or slow cooker. Pour in water to cover the bones, and add vinegar.   Toss in  vegetables, garlic, bay leaves, peppercorns, rosemary, and salt.

Bring to a gentle boil, then reduce to the lowest simmer (small, slow bubbles). Skim off any foam during the first 20–30 minutes.

Simmer atleast 12 hours, loosely covered, adding hot water if needed to keep bones covered.

Strain through a fine sieve. Cool and refrigerate.

Once chilled, remove or save the fat cap. The broth should be silky and gel when cold.

Storage~

Fridge: 4–5 days

Freezer: up to 6 months