Quick and easy turkey broth
Thanksgiving = turkey for an awful lot of people and it’s no different when our extra large family comes together to share this fall meal.
While everyone undoubtedly enjoys the turkey adorned with freshly-made cranberry sauce, I look forward to all the delicious broth that can be made with the leftovers!
In our home, we try to keep the freezer well-stocked with different kinds of homemade broth from pastured and free-range animals.
And I have to tell you that turkey broth is extra satisfying to make because that larger bird produces so much more than its petite cousin, the chicken.
But why make stock from scratch anyhow? Why not just buy those handy tetra packs as you need them?
Well, you could actually write a book about the benefits of broth, but here is a taste of why we should all take the time to make our own:
- Homemade broth provides a low-cost mineral infusion! Its loaded with valuable minerals such as magnesium, calcium, phosphorus, silicon, sulphur as well as trace minerals. (And each sip delivers these minerals in a form that is easy for us to assimilate.)
- Properly prepared broth is renowned for its gut healing and gut soothing properties.In fact, it is central to the GAPS diet plan…
- It can help with conditions such as arthritis, joint pain and soft tissue injury
- You can avoid the wonky ingredients found in storebought, tetra-packed stock (yes, even the organic brands!)
- It helps cultivate a more respectful relationship with our food in a ‘throw-away world’. There is less waste and greater recognition that a little can go a very long way…
Making broth doesn’t have to be difficult. In fact, I find it to be one of the easiest and most gratifying traditional foods to make. This particular method is *extra* easy!
It involves 6 simple steps.
‘Leftover turkey’ broth
1. Add all remaining bones (including neck etc., if available) to a stock pot
2. Cover with cold water
3. Add a few TBSP of apple cider vinegar to draw the minerals out. Let sit for 1/2 hour.
4. Turn element on to med-low, bring up to a boil. (Skim off any scum that rises to the top).
5. Allow to simmer for 6-24 (or more) hours. (If it makes you more comfortable to turn off your stove at night, just restart in the morning and bring to a boil for 5 minutes).
6. Ladle into storage containers and refrigerate or freeze for later use.
*If water needs to be topped up at any point, go ahead and do so.
In this version, you don’t even add vegetables/herbs (unless you *want* to- and only in the last hour of cooking).
I was recently (re) reading Full Moon Feast By Jessica Prentice and she advises waiting to add vegetables in order to keep, “…a light, neutral tasting broth that can be used (in any recipe).”
If you choose to add some vegetables such as onions, carrots and few ribs of celery, go ahead and do it. Add your delicate herbs (like sage, parsley, thyme etc) in the last hour of cooking.
Seriously mamas. Does it get any easier than that? Take the leftovers and put them in water? I didn’t think so!