Making your own bone broth is an awesome, not to mention TASTY, way to get the most out of the meat you buy. When you buy broth from the store it’s usually full of preservatives and cheap flavorings, so making your own is a cheap and clean way to eat.
Guess what? There are even more benefits! When you slow cook your own broth you extract all of the minerals trapped in the bone marrow. Minerals, especially magnesium and zinc, and trace minerals are essential for proper immune function. Unfortunately, these minerals and trace minerals are severely lacking from the Standard American Diet and are increasingly missing from the vegetables on store shelves, making mineral intake all the more important! Chicken (or turkey!) soup when you’re sick makes a lot more sense when you think of all the nutrients in homemade broth.
- Leftover turkey bones from Thanksgiving (it’s OK if there’s a bit of meat left on them)
- Enough water to cover the bones by 1-2 inches
- 1/4-1/2 cup Apple Cider Vinegar
- 1 heaping tbsp. Himalayan or Celtic Sea Salt
- 1 head garlic
- 1 bay leaf
- 1 inch fresh rosemary
- 3 big sprigs fresh thyme
- 1. Combine basic ingredients and whatever aromatics you’re using in a slow cooker. Cover and turn on low for 24 hours (most cookers have an 8 hour setting so you’ll have to restart it). The bones should always be immersed in water, so you may need to add water.
- 2. Let broth cool and strain it through a fine mesh sieve.
- 3. Use broth as a base for soups and stews, or just reheat and sip as a savory beverage.
- This recipe makes A LOT of broth. You can divide the stock up into 4 cup portions and freeze it for soup recipes.
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