- 4 quarts water
- Turkey Carcass
- 2 carrots, large
- 2 celery stalk, can add leaves for flavor
- 1 yellow onion, with skin on for color
- 2-3 bay leaves
- 5-6 peppercorns
- tsp salt
Remove as much meat as possible from bone (to help reduce fat)
Chop carrots, celery and onion in to large chunks.
Place bones in large stock pot and add 4 quarts water over.
Add all chopped veggies in right after water. Turn heat to medium/high.
Bring to a boil and reduce to simmer for 1-2 hours.
Put broth in mesh strainer to get clear broth and discard all bones. Sine the veggies will be very soft- you can use veggies for a puree if you’d like or just toss with the bones.
Let cool and skim any excess fat. (We actually left in fridge overnight and did this the next day.)
We used the bone broth to make a barley veggies soup and will post that recipe soon!
But with bone broth you can: make a soup (ramen especially mmm), freeze it for later, or even drink it straight up! I drink chicken bone broth almost every morning! It definitely brings a lot of health benefits. I always make sure mine is warmed up (I definitely cannot drink it cold.)