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Make Healthful Bone Broth from that Leftover Turkey

Don’t throw out those turkey bones, skin and other bits! Bone broth is less clear and chef-y than clear stock, sure, but it’s full of healthy collagen, gelatin, and other valuable nutrients. If you’ve been curious but afraid to try making your own delicious, health-promoting broth, check out Nom Nom Paleo’s instructions.

It isn’t difficult to extract the goodness from bones. In fact, I usually make it even easier than most recipes — I save previously cooked bones from the chicken, turkey, beef and pork that we’ve had for meals in the freezer, and when I have a good pot-full, I throw them into my pressure cooker with a small splash of apple cider vinegar and water to not quite cover (below the max line) and cook on high pressure for 45 minutes to 2 hours depending on how much time I have. (Please be sure to follow the instructions for your pressure cooker, if you use one.) ¬†You can also use a slow cooker but be prepared for rich, brothy smells to fill your house for hours. I strain the finished broth through a colander into a big bowl then store my broth in jars in the fridge for 4-5 days, or I freeze it for later. I have some of those giant cube ice trays to make it easy to get out just what I need for a sauce or a cup of warm broth whenever I want it.

The finished broth should be richer tasting than boxed stock, and should gel when it’s cold. Don’t worry if it doesn’t. You just need more bones and bits the next time, or a bit more cooking time.

You can drink it as is (salt to taste) or use it for stock in soups, sauces, gravy, or braises.

Questions? Feel free to email me through the Contact page.

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