Never waste your leftover bones! Turn that carcass into nourishing bone broth!
Let Food Be Thy Medicine
Gelatin, also found in stocks, is also very beneficial. The public is generally unaware of the large amount of research on the beneficial effects of gelatin taken with food. Gelatin acts mainly as an aid to digestion and has been successfully used in the treatment of many intestinal disorders, including hyperactivity, colitis and Crohn's disease. Gelatin also seems to be of use in the treatment of many chrinic disorders, including anemia and other diseases of the blood, diabetes, muscular dystrophy and even cancer.
Other important ingredients that go into broth are the components of cartilage, which recently have been used with remarkable results in the treatment of cancer and bone disorders, and of collagen, used to treat rheumatoid arthritis and other ailments.
In folk wisdom, rich chicken broth (the famous Jewish Penicillin) is a valued remedy for the flu. The 12th century physician Moses Maimonides prescribed chicken broth as a treatment for colds and asthma. Modern research has confirmed that broth helps prevent and mitigate infectious diseases. Using gelatin rich broth on a frequent basis, provides continuous protection from many health problems.
More information and stock recipes...
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Make Soup & Freeze Some Stock For Later
- 1 leftover turkey or chicken carcass
- 3-6 carrots
- 2 leaks or 1 onion
- 2 cloves garlic
- Fresh or dried herbs. I used parsley, sage, rosemary, no thyme
- Fresh water
- Salt & Pepper
After you are done with your fabulous Thanksgiving dinner and everyone has finished inhaling your awesome turkey, fill up the largest stockpot you can find half full of water, then toss in all the leftover bones and attached meat once the water simmers. Let those bones simmer for as long as you can to extract the most minerals. I started my stock the night of Thanksgiving and left it going on low until Saturday morning (1 & 1/2 days) but it could have gone even longer. You can even keep reusing the bones over and over until they start to disintegrate.
Once I had the beautiful stock made, I separated the bones out and strained the stock. I thought maybe I might use the bones again to make more stock but instead they are sitting in a container waiting for my sister to reuse them. On Thanksgiving she sent me a message thanking me for hosting and making sure she had dibs on my bones once I was through with them. She knows whats up.
I reserved half the stock for making soup and froze the other half in mason jars to use later. If I don't use the extra stock for soup, I also use it to cook rice or make gravies & sauces.
For the Soup, add onion, carrot, garlic to large soup pot with plenty of butter/bacon fat. Sauté until tender, add half cup of fresh herbs or few shakes of dried herbs, 2 teaspoons sea salt, fresh pepper.
Add stock and leftover turkey from making stock. I had so much turkey that I only used half, the other half ill save or freeze.
This makes the most wonderful, flavorful soup. No boxed broth would ever give you the depth of flavor or nourishment from making stock like this. The best part is how easy it can be. Just throw your leftover bones in a pot, simmer for a long time, Voila! Fantastic tasting, healthy stock for soups, sauces & more!