The World's Tastiest Bone Broth
The Holidays are upon us! Brace yourselves for an onslaught of family and friends, and prepare for the inevitable turkey coma that follows Christmas dinner.
Now, while leftover turkey bones make for exceptional broth, you don't have to wait for Christmas and Thanksgiving.
I make large batches of bone broth every couple of weeks, I freeze most of the broth into individual 1 cup servings. That way I simply re-heat the broth whenever it need it!
I've had so many people ask me how I make my bone broth rich and tasty. I go above and beyond simply boiling the leftover bones. My secret is that I like to add vegetables and onions. It's amazing how a couple of additions can make such a big difference.
I've put together a little video, and included a recipe
below. Feel free to share and comment.
Prep time ~ 1 hour
Cook time ~ 24 hours
Chicken Feet (2 lbs.)
Chicken Necks (1/2 lb.)
Chicken Carcasses (3)
Apple cider vinegar (1/4 cup)
Garlic (2 bulbs)
Celery (4-6 stalks)
Himalayan (or sea) Salt (1 tbsp)
Place chicken feet, necks & carcasses in a large pot and add 1/4 cup of Apple Cider Vinegar. Add water until the chicken is barely covered and let sit for one hour.
Add onions. Chop the ends off, but you can leave the skins on. (just make sure they are clean).
Add garlic. Remove the skins.
Peel parsnips & carrots before placing them in the pot.
Trim the ends off the leeks & celery. Be sure to wash them in cold water before adding them.
Add 1/4 tbsp of sea or himalayan salt.
Add sage & bay leaves
Cook for 1/2 hour on high (or until boiling)
Reduce to low and let simmer for 24 hours
After 24 hours let the pot cool for 1/2 hour
Strain the broth removing all the bones and vegetables then place in your refrigerator overnight.
In the morning you'll notice the fat will rise to the top and harden. You can skim this off easily.
Portion out the remaining broth and freeze it for later use!
After 2 hours you can remove the vegetables. They will be cooked, and can be eaten or refrigerated to be eaten later.
You can pour the strained broth into individual snack bags and freeze them. This way they are portioned into single servings and will keep for months in the freezer. (As opposed to a few days in the refrigerator).
If you do any juicing at home you can keep the pulp and add it when you are making your broth. Just be sure to freeze the pulp if you aren't using it right away.
About the Author
Carroll MacIntosh founded Evergreen with her father in 1994. She started with a small work van with a trunk freezer delivering frozen wheatgrass to health food stores around Toronto. Her passion for health and nutrition is the driving force behind Evergreen.