Fun Food Friday - Bone Broth

One of the best things about Thanksgiving dinner is leftovers.  Aside from the amazing meal of turkey, brussel sprouts, wild rice stuffing, turnip and pumpkin (yes more pumpkin) cheesecake is the chance to reinvent new meals out of everything left.  I also like to use all of the parts I have of the turkey so making soup stock or in this case bone broth is on my cooking agenda.  You can use chicken carcasses as well.  I typically use bones from two chicken, keeping them in the freezer until I am ready to use.

Bone broth has been a fairly hot item to have during the fall and winter months and you can buy it in a variety of places.  But aside from a long cook time, it is really easy to make at home.  Basically you just fill a pot with bones, some veggies, apple cider vinegar and water.  Simmer that mixture for half a day or more and you have a delicious and nutritions base for soups or even something to heat up and sip throughout the day.

The benefits from making a bone broth over a soup stock come from adding apple cider vinegar and a longer simmer.  The apple cider vinegar helps extract more minerals, collagen and gelatine from the bones increasing its nutritional value when compared to regular soup stock.  The addition of vegetables, herbs and salt also make bone broth a soothing drink.

Beyond being a soothing drink, bone broth has many heath benefits.  According to Dr. Nancy Campbells GAPS protocol, bone broth helps 'heal and seal' your intestinal lining because of the extra collagen in the broth.  Healing your intestinal tract is beneficial in helping your body offset the risk of inflammation.  Bone broth also may help reduce joint pain and inflammation, because of the presence of chondroitin sulphates, glucosamine, and other compounds extracted from the boiled down cartilage.  In addition, bone both also works to support strong bones and teeth as it contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation.

Bone Broth

by Denise Boyd Dunlop

Prep Time: 5 minutes

Cook Time: 12-24 hours

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Ingredients (Approx. 4 litres)

• 1 turkey or 2 chicken carcass
• 2 carrots roughly chopped
• 1 onion peeled and chopped
• 2 cloves of garlic chopped
• 1 bunch parsely
• 1/4 cup apple cider vinegar
• 1 tablespoon sea salt
• water to fill stock pot (mine is 12 quarts)

Instructions

Add turkey or chicken carcass, vegetables, salt and vinegar to pot. If using fresh herbs leave out until the last 3-4 hours of cooking. Fill pot with water. Bring to a boil. Reduce heat and simmer for 12-24 hours.

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