Spent a lovely evening this evening with a friend chewing the fat over some Mexican food and a beer. It was an evening of carb heaven. Nacos with guacamole and salsa and a burrito stuffed with chicken, rice and beans, more avocado and more salsa. Life is way too short to deprive yourself of the things you enjoy. Everything in moderation!
Anyway, how many of you are having turkey for Christmas dinner? What will you do with the bones? Stop. Don’t throw them away, make stock aka, bone broth. I’ve posted this before but well worth sharing again.
Bone broth is a staple in my house. Why only this evening I made chicken noodle soup for the family using broth which has been cooking away in my slow cooker for the last 48 hours. It’s full of minerals such as calcium, magnesium and phosphorous. It also contains gelatin and collagen which are great for the skin and joints.
How to make bone broth
- 1 turkey carcass
- 2 litres of water
- 2 tablespoons of apple cider vinegar
- a half dozen chicken feet or a tablespoon of good quality gelatin
- 1 large chopped onion (skin and all)
- 2 celery sticks
- 1 bunch parsley
- 3 cloves of garlic
- Thumb sized piece of grated turmeric (optional)
- 1 bay leaf
- 6 peppercorns
- Salt to taste
- Dissolve the gelatin in water if using.
- Place turkey carcass and chicken feet or gelatin in a large pot with the water, vegetables, bay leaf and peppercorns (not the parsley, garlic and turmeric). If you haven’t soaked the carcass in vinegar water, add the vinegar now. Bring to the boil and then reduce heat to the lowest number and cover. You can either pop the liquid and carcass into a slow cooker over night or simmer it on the stovetop. I like to leave it simmering for a minimum of 10 hours usually close to 48 hours.
- Ten minutes before cooking time has finished add parsley, garlic and turmeric. Strain the broth and you’re good to go. You can store in the fridge or divide into freezer bags when cool and freeze. Great mid morning snack! You can also put it into ice cube trays and add it to puréed vegetables for a great grab and go lunch.
When you put the broth in the fridge, it will turn into a jelly with fat on top. Up to you whether you use it or spoon it off.