Bone broth has had something of a resurgence in the last few years but it is essentially stock, which is made from boiling bones of turkey, chicken or beef or another healthy animal. And who doesn’t want to have a healthy Christmas to help counteract some of the indulgences we all have?! Bone broth is packed with nutrients that help to support immune and digestive health along with having lots of benefits for the skin, teeth, hair and bones. It’s so easy to make but does take time to boil. If you don’t have a slow cooker or the full 8 hours to be at home while it’s cooking, boil it for as long as you can.
It’s a great use of the turkey leftovers and will contribute to having a healthy Christmas by taking advantage of all the benefits of bone broth and being sustainable while you’re at it. It makes it really sustainable to use any meat to it’s fullest. And by freezing any stock you don’t use straight away, makes it the Christmas present that keeps on giving! I usually make a big soup and freeze in portions, and will add it to casserole and risotto when using up other leftovers too.
I have included the vegetables that I regularly use when making bone broth but like many of our recipes, you can mix this up, depending on what you have in stock (pardon the pun!).
1 Turkey carcass (preferably organic)
1 onion cut in half
2 sticks of celery, roughly chopped
2 carrots, roughly chopped
2 cloves of garlic
2 litres of water (this might vary depending on the amount of bones and the size of your pot)
1 tsp dried turmeric
1 tsp Freshly ground black pepper
1 bay leaf
2 springs thyme
Salt (preferably pink Himalayan) & pepper to season
- Place the turkey carcass into a large saucepan along with the onion, celery, carrots and garlic.
- Pour in enough water to almost cover the turkey (approx. 2 litres).
- Now add the turmeric, pepper, bay leaf, thyme and season with the salt and pepper.
- Bring to the boil and then reduce to a light simmer.
- Leave to simmer with the lid on for up to 8 hours to get all the goodness from the bones. The longer the better!
- Remove the turkey and veg so you’re just left with the liquid. I usually drain the liquid into a separate container using a large sieve to catch the carcass and veg.
- The stock can be used straight away or left to cool and frozen.
Note: The stock can be frozen in small containers or ice trays for use in dishes as and when you need it.