Every year after Thanksgiving, I make a batch of bone broth with the leftover turkey bones. I freeze the broth in one or two cup increments in quart-size freezer bags, so it’s ready for sipping or soups throughout the winter. In past years, I’ve used a big pot on the stove, but this year I used my slow cooker and it turned out great! Bone broth is rich in minerals and natural collagen. It is supportive for the immune system and healing for the gut. You can use any types of bones – beef, chicken, turkey.
Makes about 4 quarts
- 3 pounds of bones
- 2 carrots
- 2 celery stalks
- 1 medium onion
- 2 garlic cloves
- A few sprigs of thyme
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- Place bones in slow cooker, about ¾ full.
- Chop carrot, celery, onion, and garlic – no need to peel. Add veggies and thyme to your slow cooker.
- Fill the slow cooker with water.
- Add salt and apple cider vinegar.
- Cook on low for 18-72 hours.
- Strain the broth with a strainer and cool.
- As it cools, a layer of fat will form on the top. Remove the fat with a spoon and discard.