Well, it’s official. I finally got up the nerve to make my own bone broth! Who knew it was so ridiculously easy, simple, and low-maintenance? I opted for doing it in the crock pot because, well, who has time to stand over the stove all day?
After cooking a whole bird for dinner, this is an awesome way to use all the leftovers that would otherwise head straight for the garbage! And I feel frugal. Not to mention it also serves as a great alternative for those with allergies or on a FODMAP diet who can’t do store-bought broth. And let’s be honest, most store broths and stocks are probably loaded with MSG or artificial flavors anyway.
Like Grandma always says, soup is good for the soul. And nutritionists agree with Grandma. Bone broth boosts the immune system and helps fight against colds, the flu, and other illnesses. The bones yield minerals, components, and amino acids that are easily absorbed by the body, which is a definite plus for those with digestion and chronic health issues. Even Psychology Today states that “the millions of American suffering from stiff joints, skin disease and other collagen, connective tissue and cartilage disorders might be suffering serious shortfalls of proline, glycine and other needed nutrients readily found in broth.”
So you’re saying broth can help me ward off infections, reduce inflammation, increase nutrient absorption, AND give supplement aid to the healing of my body? By all means then, bring out the crock pot!
The best part about bone broth is that the possibilities and variations are endless! Due to my personal food restrictions, I kept my seasonings to a minimum: sea salt, black pepper, and bay leaves. But I imagine this would be even better with onions, garlic, carrots, celery, and any other amazing flavors you would find in broth! Some add vinegar to make it gel and aid in the extraction of nutrients from the bone, but I found that mine did just as well without.
Feel free to color outside the lines of this very basic recipe!
- 1 previously cooked Turkey carcass and bones, scraped mostly of its meat (leave a little on)
- Filtered water
- Seasonings (sea salt, black pepper, the possibilities are endless)
- 2-3 Bay Leaves
- Vegetable scraps (onions, carrots, celery, etc.)
*Note: After cooking the turkey, I left the scraped bones covered in the pot in the refrigerator for 2 days before making the broth. I was just being lazy, but it’s possible this could have contributed to its overall success!
Fill your crock pot with the turkey carcass and bones, breaking them apart if necessary to fit. Add enough filtered water to cover the bones. Add seasonings and vegetable scraps to the pot. Cover and cook on low for the first 21 hours, turning it to high for the last 3 hours (it should bubble by the end).
I started mine in the evening so it could cook all night and would finish after work the next day. Just go about your day without giving it another thought. You may just come home and wonder if Grandma is cooking up a storm in your kitchen.
Once done, pour the broth through a colander (or use a cheese filter) into another bowl. Strain again if necessary to remove all bone pieces. Store in refrigerator or freeze for the future!
Don’t be scared later if your beautiful broth suddenly looks like a jiggly lump of jello after it has cooled. This is a sign that you did it right and that the nutrients, including gelatin, are safe and sound inside. Don’t judge. It’s what’s on the inside that counts.
To reheat, place desired amount of broth into a small sauce pan. Set to medium heat until broth has thinned and is simmering. Serve in a cup or bowl and enjoy!