Bone Broth

Ingredients

• Turkey carcass (including bones, skin, and any leftover meat)
• 1.5 tablespoons apple cider vinegar (ACV). You can use any type of bones if you are making this without a leftover turkey.
• 2 bay leaves
• 2-3 sprigs of rosemary
• 4-5 sprigs of thyme
• 4-5 cloves garlic (smashed)
• 1 large onion (quartered)
• 2-3 stalks celery (chopped)
• Salt and pepper to taste
• 10-12 cups water (enough to cover the ingredients in a large pot)

Directions

1. Break down the turkey carcass into smaller pieces so it fits into your pot or slow cooker.
2. In a large stockpot or slow cooker, add the turkey carcass, ACV, bay leaves, rosemary, thyme, garlic, onion, and celery
3. Pour enough water to cover all the ingredients by about 2 inches (10-12 cups).
4. Place the pot on medium-high heat and bring the mixture to a boil.
5. Reduce heat to low, cover, and let it simmer for 8-12 hours. For a richer flavor, you can simmer it up to 24 hours. If using a slow cooker, set it to low for the same duration.
6. During the first hour of cooking, skim off any foam or impurities that rise to the top using a spoon.
7. After a few hours, season the broth with salt and pepper. Adjust the seasoning to your preference.
8. Once cooked, carefully strain the broth through a fine mesh sieve or cheesecloth into a large bowl or pot. Discard the solids.
9. Let the broth cool to room temperature. Skim off any fat that solidifies on the surface if desired. Store in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.