Save your turkey bones this Thanksgiving to make a delicious and nutrient dense bone broth!
There are many benefits to consuming homemade bone broth. According to Chinese Medicine bone broth is considered to strengthen and nourish our Qi, Wei Qi (immune system), and Essence, as well as build Blood. The broth is said to enter and nourish our Kidneys, Liver, Lungs and Spleen. Bone broth not only benefits the joints and bones but also the digestive tract. Bone broth also helps to increase muscle function and brain function.
Another great thing about bone broth it is is easy to make and inexpensive!
Here is a recipe adapted from Martha Stewart for how to make a simple bone broth from your leftover thanksgiving turkey bones.
Turkey Bone Broth Recipe
- 1 turkey carcass, from a 12- to 15-pound turkey, cut into large pieces so that it fits in your stock pot
- 2 carrots, scrubbed and halved crosswise
- 1 stalk celery, halved crosswise
- 1 medium onion, quartered
- 1/2 teaspoon whole black peppercorns
- 10 to 14 cups water
Place carcass, carrots, celery, onion, and peppercorns in a large stockpot. Add water to cover by 1 inch. Bring to a boil. Reduce heat, and gently simmer, skimming foam as needed, for 2-4 hours. Strain, and discard solids. Skim fat from top. (Stock can be refrigerated for up to 3 days or frozen up to 3 months.)
Note: you can also use veggie scraps from your Thanksgiving meal preparations such as carrot peels, onion peels, and ends of celery. Just place all of these in a bag or container while preparing your Thanksgiving meal and store in the refrigerator until you are ready to make your stock. The stock will be a deeper color and more flavorful if you use more veggies.