Holiday Healing Bone Broth with Elizabeth Anthony Gronert

“Here’s a healthy way to use your “after Thanksgiving” Turkey leftovers. Something I used to just throw in the trash! I am amazed by the abundance of nourishment and food that turkey bones offer our families…” Elizabeth Anthony Gronert

Fill a large stock pot with two full antibiotic, hormone and pasture raised/non grain fed turkey carcasses covered with filtered water. Add 1-2 organic medium onions and 4-6 garlic cloves cut into large chunks. Add organic fresh parsley, sage, thyme, bay leaf (or use dried), and carrot greens. For full nutritional benefit use the neck, feet, and organs. If turkey parts are unavailable, use chicken parts for the added nutrition and collagen.

Cook the turkey carcasses for 1-2 hours till the remaining meat will fall off the bone. Remove the meat and carcass from the stock pot.

Place on a cutting board to cool. Retrieve the meat for soup and future meals. Cut meat into soup size chunks then place in a container in the refrigerator. Place everything else back into the pot to cook (skin, tendons, fat, cartilage and bones.) Whenever possible, we purchase or grow organic produce. When something starts to go soft, where it may not be enjoyed fresh anymore, place in a BPA-free container in freezer. Add vegetables from freezer or fridge that need to be used (another reason I call this broth garbage soup!) Bring the liquid to a boil, then cover and simmer on low. Our family preference is the smell and taste of poultry broth cooked a total of 8 to 10 hours.

Refer to your pressure cooker or Instant Pot directions for one carcass and quicker cooking times!

After the total 8-10 hour cooking time, let the hot stock pot cool for a bit. Place an empty large stock pot in the sink with a colander on top (pot under the colander must be large enough to catch all the liquid from the stock pot that has been cooking.) Carefully pour the contents through the strainer – the bones, organ meat and vegetable parts will be caught by the colander with the nutrient dense bone broth going through into the pot below. Discard of the bones, skin, cartilage and veggies caught in the colander.

Refrigerate the pot of bone broth till cold – I place in the fridge overnight. Turkey broth when refrigerated will get a layer of heavy fat at the top. While cold, the fat is easily scooped away with a spatula or flat spoon. This turkey bone broth is ready to use for sauces, gravies, cooking vegetables, potatoes, rice, or making soups.

To save broth for later:

• Freeze the broth one cup at a time in container or freezer bag.
• Place broth in ice cube trays. Once frozen you can place the cubes in a freezer container. Simply add a cube or two when making veggies, potatoes, rice or other side dish to boost nourishment!
• Broth may be canned with proper sterilization procedures.

Bone broth made this way adds wonderful flavor and loads of nutrition to your meal.

Find our two favorite soup recipes made from Turkey Bone Broth – Turkey White Chili and Turkey Vegetable! Visit my website www.elizabethanthonygronert.com for the complete recipes.