Wait - don’t throw out your Thanksgiving turkey carcass! You can use it to make an easy, inexpensive and nutritious food called bone broth.
Bone broth is a very healthful addition to our diet for many reasons. Bone broth:
• is very easily digested
• is a good source of minerals, especially calcium, magnesium & phosphorus
• is a good source of amino acids, particularly arginine and glycine
• contains collagen, gelatin, glucosamine & chondroitin which reduce joint pain and inflammation
• promotes healthy bones, skin, hair and nails
• calms the stomach and is healing for the digestive tract
• helps heal leaky gut and reduce food allergies
• is a staple of the GAPS diet (see my columns #147, 172-175)
• boosts the immune system
Bone broth is made by simmering bones and vegetables to make a broth or soup stock. You can use bones from beef, poultry and even fish. Place about 2 lbs. of bones per gallon of water in a crock pot or stock pot. Add 1 or 2 teaspoons of apple cider vinegar (white vinegar will do) to pull the minerals out of the bones. Add vegetables like onions, carrots, celery, parsley, etc. (since you discard the vegetables after cooking, use the peels, ends and any scrap that isn’t moldy). Bring to a boil and skim off the foamy scum every 20 minutes for 2 hours. Simmer for 24 hours for poultry, 48 hours for beef and 8 hours for fish. For extra flavor add herbs & spices like parsley and garlic for the last half hour. Cool and strain and store broth in the fridge or freezer.
You can now use the broth to make soups, stews, gravy & sauces, and for cooking rice, millet or quinoa. Or simply heat and drink a cupful every day like tea. There is a good reason Grandma fed us chicken soup when we were sick.
For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.