How to Make Bone Broth
Bone broth has been used for decades and recently regained popularity for its suggested health benefits, which may include boosting the immune system, aiding with digestion and improving joint function. Although the support is limited, research has shown that soup could help with inflammation and hosts some nutritional benefits.
Try this yummy recipe, and while it’s simmering, be sure to read up on the pros and the pitfalls of bone broth.
Turkey Bone Broth Recipe
Recipe by Sandra Hunter, RD, LDN, MS, CSO, Clinical Nutrition Manager, Northwestern Medicine
6 pounds roasted turkey bones (back, neck and/or bones with or without meat)
2 unpeeled medium onions, quartered
1 leek, cut in thirds
2 celery stalks, chopped in thirds
4 unpeeled carrots, cut in fourths
5 unpeeled cloves garlic, halved
1/2 bunch fresh parsley
2 medium red potatoes with skin, quartered
1 large sweet potato, quartered
1 8-inch strip of kombu (optional or substitute with dried seaweed)
2 bay leaves
12 black peppercorns
6 fresh thyme sprigs
4 whole allspice
1 teaspoon salt
- Rinse the vegetables. Place in 12-quart stockpot with all other ingredients, except the salt.
- Fill the pot to 2 inches below the top of the pot with water. Cover and bring to a boil.
- Reduce heat and simmer for at least 4 hours and up to 24 hours. You may need to add more water as the cooking process progresses.
- Add salt when the cooking process is completed.
- Strain the stock through a sieve or colander with a pot underneath to catch the broth.
- Refrigerate. Spoon off and discard any fat that has risen to the surface the next day.
Makes 6 quarts.