So you have leftover bones from Thanksgiving. You can throw them in the trash or use them to recharge and energize your health. Which one will you choose? Lucky for you, we have an easy recipe for bone broth to help you recover from T-Day and keep you healthy this winter. In case you don't know about the benefits of bone broth, you can read more here. The short of it is that bone broth is rich in amino acids like glycine and arginine and minerals like calcium, magnesium and phosphorus. These amino acids and minerals fight inflammation and infection, build strong bones and muscle tissue and help your body to detox.
Here's the thing - you can do this in 90 minutes in a pressure cooker or you can cook it for 24 hours in a slow cooker. Both methods result in tasty and nutrient dense bone broth. I cooked mine in a 10 quart pressure cooker for 90 minutes.
turkey bones (leave a little bit of meat on the bones if possible for added flavor)
1 onion, halved
2 carrots, leave the skin on if organic
3 celery stalks
1 kohlrabi or other root vegetable like turnip or parsnip, quartered
4 garlic cloves, peeled and left whole
handful of fresh parsley
2 tsp sea salt
5-10 black peppercorns
1 bay leaf
1 tbs raw apple cider vinegar
- Place all ingredients in the pressure cooker or slow cooker, cover with purified water and set on a high heat.
- If using the pressure cooker, follow the instructions in the manual and maintain a steady but not vigorous whistle for 90 to 120 minutes. Tip, the bigger the bones, the longer they should cook. Turn off heat, release steam and allow to cool off.
- If using the slow cooker, cover and set on high for 24 hours.
- Once cooled, strain the liquid.
***Serving Suggestions: Freeze a quart to use in stews; make frozen cubes to braise veggies; and save the rest for drinking. We love sipping broth before meals, as snacks or even for breakfast!