facebook/MaFruitVeg Turkey Bone Broth You’ll Need: Bones/skin from one organic or pastured turkey Filtered Water (I use THIS) Vegetables or vegetable scraps (optional)—I use celery, carrots, and onions. *I don’t salt my broth until I use it in a recipe Directions: Place turkey (bones, skins, all of it goes in!) into your slow cooker (you can also use a large stock-pot simmering on low). Top with your vegetables. Fill with enough water to just cover the items in the slow cooker (I cover by about inch, if there’s enough room) Cook on LOW for 8-24 hours. The longer you cook your broth, the more nutrient dense it will become. Strain, discard turkey and vegetables. Allow to cool and store in glass containers (I use THESE because I got tired of having my mason jars crack). Store in the fridge and once the broth is cold, you can transfer it to the freezer for long-term storage (some people opt to place cold broth in plastic bags and store flat for space—just make sure the broth is no longer hot!).
Posted on: Sun, 28 Dec 2014 14:33:13 +0000
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