Why is bone broth so good for you?
Bone broth is rich in calcium, magnesium, phosphorus, silicon, sulphur and other trace minerals. It is also a good source glucosamine and collagen.When you store your broth in the fridge, you will notice that it looks like jello.This is due to the high gelatin content derived from the bones.
All of these powerful constituents can help to support bone, joint, skin, digestive tract and immune health making it the ideal hot beverage to sip on this fall.
So before you toss your turkey carcass, consider turning it into a rich, health promoting bone broth.
I use my InstantPot to make my broths as pressure cooking helps to obtain the same result in an hour as you would with a 12 hour simmer on the stovetop.You can also use a regular stove top if you don’t have an InstantPot.
Here’s my recipe:
1 turkey carcass (meat removed after roasting)
2 stalks celery
2 large carrots
1 large onion
1 clove garlic
2 large fresh sage leaves
4 large sprigs of fresh parsley
2 tbsp of Apple Cider Vinegar
Filtered water (enough to fill to max line on your Instant Pot)
Sea salt and black pepper to taste
You may need to cut up the turkey carcass with poultry shears to allow the bones to fit into the InstantPot.
Chop veggies coarsely and throw everything into your pot. Add water last.If you are cooking your broth in an InstantPot, fill the water to the “max” line and select the “Soup/Broth” setting after ensuring that your device is in the “Closed” position and the steam valve is “Sealed.”I cook my broth for 1 hour and then I let it decompress naturally for another hour.
If you are using the Stovetop method.Bring everything to a low boil and let it simmer for 8-12 hours, or until broth has a golden yellow hue.
Add salt and pepper to taste at the end of cooking or leave your broth unsalted if you prefer.
Cool broth and store in glass containers.I freeze my broth for up to 3 months and use as a beverage to sip, or as a base for soups or grains.
Cheers to health!
Dr. Jill Shainhouse, ND