TURKEY BONE BROTH
Save those holiday turkey bones! As the bird gets carved up, just keep the bones, wing ends, cooked neck, etc, in a big plastic bag in the fridge. By the 3rd or 4th day you’ll have enough to get started on what will be the perfect finale for the holiday turkey. The long-simmering broth can be used as is, or made into a vegetable/noodle/rice soup, or frozen in small quantities for future meal prep, or turned into a simple noodle broth bowl. Many recipes use the whole carcass, but these slow roasted bones provide a good, deep, rich flavor. I stuff the turkey with chopped lemon and rosemary sprigs, so I put those in the pot too.
- Combine a little olive oil, salt and pepper in a shallow roasting pan—coat bones well with oil mixture
- Roast for 2 hours at 200’
- In soup pot, combine bones, a thinly sliced carrot, a chopped stalk of celery, a small chopped onion, a few greens, a bit of crushed garlic, spices to taste (salt, pepper, thyme, savory, ground ginger, bits of nutmeg, a little citrus, etc)—add at least 8 cups water, to cover bones, and a tablespoon of apple cider vinegar to help release collagen from the bones.
- Bring pot to slow boil, turn down heat to maintain a simmer, then wait for the kitchen to smell great
- After a few hours, taste for deepening flavor—broth should not taste watery!
- Strain through a colander, then through a sieve–discard solids
- Refrigerate overnight, remove fat from top of broth—before serving, add a splash of tamari, for one more layer of flavor
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