No Bones About It- Homemade Bone Broth is Packed with Nutrients

In All, Eat Better by Angela

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Turkey Stock

Once a week, I usually roast a chicken or purchase a rotisserie chicken if I am pressed for time. It is much cheaper than buying individual cuts of chicken, everyone can have the piece they want, and, best of all, it provides several meals. For years, I just threw the bones away. What a waste! I have gotten into the practice of using the whole bird by making broth from what remains. Since I use broth in a lot of recipes through the week, this has helped keep me from discovering I don’t have a box handy to make dinner. I use broth to make soups and stews, grains, and also in making stir-fries so that I don’t need to use additional oil. This year, my plan is to save the bones from the turkey on Thanksgiving.

Homemade bone broth may have several benefits. It can help support your immune system, as it is full of useful minerals (broth is the key element in your cold-busting chicken soup). Because it is made from bones, it can add glucosamine into your diet naturally, thus being joint protective. On the same note, it is rich in collagen, a new hot supplement on the market that may help keep our skin, hair, and nails looking young and healthy. Some of the minerals in the broth include calcium, magnesium, and phosphorus, so it can also be bone protective. You will always absorb better from food, so rather than supplements, this food can be a great way to add these things into your diet.

To make my bone broth, I simply add the bones to a crock pot and cover with water. To this, I add 1 tablespoon of apple cider vinegar and let it sit for about 30 minutes. Then, I add carrots, a quartered onion, celery, a few cloves of garlic, any fresh herbs I have (rosemary, sage, and bay work well), salt and pepper. You can also use dried herbs, a few teaspoons each. You can then set it on low for 8-10 hours. Once it is done, remove the veggies and bones and store in containers. It can be frozen or used within the week. Alternately, if you have a pressure cooker, you can do this on the manual setting for at least 2 hours.  Don’t have a crockpot or a pressure cooker? Simmer all of the ingredients in a stock pot on the stove top for 3-4 hours.

I hope you have an enjoyable Thanksgiving!

Angela