So what's the fuss about?
Broth (bone or otherwise) is not a new invention, and its health benefits have been lauded by grandmothers and athletes alike for generations. (By the way, if you're suuuuuper nerdy, like me, and want to understand the difference between broth and stock, this website will explain it clearly for you).
Not all broth has bones in it--you can make vegetable broth or meat broth, or a combination of both. There is (by the way) technically no such thing as vegetarian stock, so anyone selling it is definitely mis-labeling their broth as stock and should probably visit that website explaining the difference (don't even get me started on all the companies selling jam as 'preserves').
...ANYWAY...
In order to make 'bone broth', you need to have water, bones, and meat. All other ingredients are optional. The reason this stuff has gained so much popularity in the wellness world is its unparalleled nutritional benefits. I made it a daily habit after reading (okay, listening to the audiobook) "Eat Dirt" by Josh Axe. Not only does it give me superhuman powers, but it's delicious (I literally drink it straight up, like coffee, first thing in the morning).
You can buy bone broth in liquid or powder form, and you can also buy broth bones with meat and marrow on/in them. My favorite way to make bone broth, though, is from a previously-enjoyed roast, especially if there's lots of skin to boil. Most people use chicken, but as I am allergic to chicken (but not other poultry, amazingly), I use turkey.
I start by roasting a turkey. I generally roast about one or two turkeys a month--it's way easier than most people think. Really. Yes you *can* brine or wrap in bacon or spatchcock or whatever other business you want to do. Or, you can just yank out the giblets and stuff the bird in the oven for a few hours, maybe with some veggies.
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| Ta-Da. Easier than pie.
Most turkeys come with some prizes inside:
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| neck + organ meats |
Some people like to do special culinary things with these. I just toss them in the broth after we've eaten the bird, so in the meantime, they go in the freezer. The hubs and I can do a fair amount of damage to a smallish turkey in a week:
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| mostly devoured bird |
So, you've roasted a turkey and eaten a turkey. Congratulations. It's been a week, and now it's time to get even more bang for your buck by boiling the heck out of its carcass, with the aforementioned giblets and neck thrown in for extra measure. Fill your roasting pan with water and let boil/simmer for multiple hours (at least 4, as many as 8). Should you add other ingredients? Vegetables, spices, salt? Maybe, if you want to. My turkey usually has some residual spices and a few veggies floating around the pan. I generally don't add any further ingredients. If I add salt, it's post-process. Consider this--if you add salt now and decide to use your broth in a reduction later, you're going to get a verrrrry salty reduction. For that reason, I advise against adding salt in this step, though a few nice veggies (onions and celery are great) can give your broth some flavor dimension and added nutrition.
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| bubble bubble toil and trouble |
Strain out the solids with a colander, strainer, and/or cheesecloth, and you've got yourself a magical healing brew!
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| Wonder Woman mug optional, but recommended. |
I keep the broth in the fridge for up to a week. Don't be alarmed if it becomes semi-solid in the cool temps--that's protein-rich gelatin setting up, and it's really, really good for you. It will re-liquify when you heat it. Broth can be stored in the freezer for an absurdly long time--I guarantee you'll want to consume it before it could go bad in there. Just be cautious when using glass containers to freeze liquid, as it will expand when frozen. Leave the lid off until the broth has become completely solid.
Bone apétit!
