I love the Winter season but it’s also the worst time of the year when it comes to cold/flu season. Everyone around me seems to be falling down like flies. This is why I believe a big batch of homemade bone broth is just the key to keeping our immune systems in check. This recipe couldn’t be simpler!
Perhaps you have already heard the buzz about bone broth. If you haven’t, let me explain… bone broth- whether it be from beef bones, fish bones, chicken bones, turkey bones, etc. – is an easily digestible food that is great for your gut lining. Bone broth is filled with amino acids, gelatin, collagen, glucosamine, fats, vitamins and minerals. To receive all of these plentiful benefits, bone broth should be homemade and cooked directly with animal bones and not cubes of stock.
What is the difference between bone broth and a stock? Broth is made from actual meat and bones of an animal and a stock is only made from the bones. Both are absolutely delicious when homemade!
A good bone broth is rich in gelatin and collagen to help joints, hair, skin and nails. So next time you are feeling under the weather or anyone in your household is feeling like a sickness is coming on, give them a hot, yummy cup of homemade broth.
If you don’t want to drink the broth by itself, it’s also great to use when making risotto, soups, stews or a delicious pan sauce.
In this case, I made my broth with turkey bones. I purchased a turkey breast with the skin on and a turkey drumstick. I roasted both in the oven at 350 Degrees until they reached 160 Degrees (at separate times). Then, I pulled most of the meat off the bones to keep for making salads, and used the bones with remaining meat for the broth. *If you would like to bypass the roasting process, simply cook the breast and drumstick with meat on in the broth water and pull the meat off later.*
For this recipe you will need:
2 lbs. turkey bones
2 Tbsp apple cider vinegar
2 large organic carrot
2 stalks of organic celery
1 large organic parsnip
1 large onion
1 bunch parsley, thyme & rosemary
1 Tbsp whole black peppercorns
2 cloves garlic, smashed
1 stock pot or large dutch oven
1 metal spoon
Add turkey bones and apple cider vinegar to a large stock pot or dutch oven. Pour cold water over the bones until it reaches 1″ from the top of the pot. Allow the turkey bones to sit in the cold water for 30 minutes. The apple cider will pull many of the vitamins and minerals out of the bones during this time.
Then, add the vegetables (excluding the garlic), herb bunch and peppercorns. Bring the mix to a boil. Once it has reached a boil, turn the heat to low and allow to simmer for 2 hours. Keep an eye on the stock during the two hours as you will need to skim any of the impurities which rise to the top.
Strain the stock through cheesecloth until you have a clear, rich, delicious broth. I like to divide the stock and keep half for consumption while I freeze the other half and keep on hand for the times when a cold does strike. Season your stock with salt and pepper to taste. I even add a pinch of red pepper flakes for a little bit of heat!