Did you roast a pasture-raised organic turkey for the holiday? Save yourself money by repurposing the bones for your own gut-healing collagen and nutrient-rich bone broth! You can also freeze your chicken bones until you have enough for a batch of broth.
Organic pasture-raised turkey [or chicken] bones, cartilage, skin, and pan drippings
Any onion and garlic skins you have on hand
Any vegetable tops or peelings you have on hand
Any leftover herbs, including any you cooked with the turkey or chicken
2 tbsp apple cider vinegar
Filtered water to completely cover the bones plus an extra inch
Place all ingredients in your largest stockpot, and bring to a boil.
Boil for 30 minutes.
Reduce the heat to a slow simmer [very gently bubbling], and cover with a lid.
Cook for 18-24 hours.
Drape the lid with 2 kitchen towels to absorb anything that bubbles out of the pot.
Remove from the heat, and strain off the liquid into another large pot.
Completely cool the broth until it becomes a gel and there is a layer of solidified fat on top. In cold weather, I leave the covered pot outside on the porch overnight.
Skim off the fat layer.
Ladle the gelatin into quart or pint-sized mason jars, only filling ⅔ of the jar.
Place the jars in the freezer without lids until the gel freezes and expands in the jar.
Seal each jar with a lid and store in your freezer.
Use in place of water in recipes such as soups and rice.
Heat with ginger, turmeric, and lemon for a healing drink.