Don't throw away your veggie scraps or turkey carcass this thanksgiving that make a delicious and simple broth! You can also freeze it to use later!
Thanksgiving is right around the corner so I'm jumping in here to share how I take my bones and veggies scraps to make a very easy, delicious, and super nutritious bone and vegetable broth. There are lots of health benefits to bone broth and many people this time of year will be cooking a whole turkey, so here is what you can do with the bones, the neck and other giblets (they would work to make gravy and then can still cook in your broth afterward too). You can also add the scraps from all the veggies you will be preparing this holiday season, especially any celery, garlic, onion and green onion scraps.
What you will need:
- Turkey or chicken carcass, and any other bones you might have if you save them like I do, it's best to stick with poultry and beef though as far as I know.
- Vegetable scraps, any will work but I have found you want it to be mostly things like celery, onion, and garlic and to have less of things like broccoli because it can affect the taste of the broth a bit.
- Apple cider vinegar, this helps to break down the meat and vegetables to get all the delicious nutrients into your broth and bring out the flavors.
- Seasonings, I usually add a few bay leaves, and fresh or dried thyme. You could also do basil, parsley, or oregano. Fresh or dried is best because it will me bore potent then the shaker container you get from the grocery store. You can still use those you will just need a fair amount more to actually taste it.
- Water you will need as much water as you want of broth plus a little more to account for evaporation.
- Roaster oven or pot large enough to fit everything in (or if you just have a chicken it can fit in some crock pots or a dutch oven), you will use this to slow cook the broth for an entire day or overnight.
- Ladle to scoop the veggies and bones out when it's done.
- Large colander and a mesh strainer (or if you have a large mesh strainer that will work on its own).
Makes 1 roaster oven full of broth approximately 8-10 quarts.
Ingredients:
- At least 1 poultry carcass and then any other bones you have
- The neck and other giblets that come with the bird.
- Any veggie scraps you have.
- 2-3 tablespoons of apple cider vinegar
- 2-3 Bay leaves
- 2-3 pieces of thyme
- Any other seasonings you want to add.
- Enough water to cover everything.
Directions:
- Combine all ingredients in your roaster oven.
- Set to 165°F and slow cook for at least 12 hours.
- Use ladle to scoop bones and veggies into colander or mesh strainer to strain broth into a large bowl, discard veggies and bones.
- If you don't have a large mesh strainer you will want to poor the broth through a smaller strainer after you use your colander to make sure all the seeds and small pieces of bone, etc. get removed.
- The broth is now ready to be used or once cooled completely can be poured into freezer safe containers or bags and frozen in whatever portion sizes you plan to use it in.
And simple as that you have a delicious and healthy bone broth to make soups Stews or even just drink to nourish your body and save on your grocery budget.
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