One of the almost inevitable issues created by the Thanksgiving feast is what to do with the leftovers. One of the recipes in Tender Grassfed Meat is the best solution I have come up with. Not only does it solve the problem, it gives you a delicious, flavorful broth full of nutrients.
This is a traditional broth, using only real food. Even the salt is unrefined. In fact, this recipe works great for those on Paleo or Primal diets. The only exception would be those whose version of a Paleo or Primal diet excludes salt. I am convinced that the cave people ate salt. First, if you do not get enough salt, you die. They survived and thrived. Second, every hunter-gatherer group ever studied added salt to their food, at least some of the time. They got their salt from the same source the cave people probably did—salt licks. They found the salt licks the same way—by tracking animals, because they knew the animals would know where to find salt. Yes, even wild animals eat salt, and they know where to find it.
I have gotten very positive feedback on this recipe. If you do not have giblets, the soup will still be great. Here it is:
This broth is THE solution for leftover turkey, for all of it. The leftover turkey bones become a valued asset, contributing minerals, natural gelatin, and many nutrients. I always save the turkey drumsticks for this broth, as the drumstick’s meat and many tendons transform into a wonderful gelatin in the broth. You can also use turkey wings, which are often sold separately. Turkey wings are wonderful for broth due to their high natural gelatin content. Turkey broth, much like chicken broth, is delicious and nourishing.
You will need a large stockpot for this one. Make sure that it is stainless steel, not aluminum. The long cooking time is necessary to combine the flavors, and to get the nutrients out of the bones.
Makes 6 to 8 quarts
Leftover bones and carcass from a roasted turkey, or 4 to 6 pounds turkey wings
Turkey neck, (if available)
Enough filtered water to cover the bones by 2 to 3 inches
½ cup raw organic apple cider vinegar
ASSORTED ROOT VEGETABLES
1 large organic onion, peeled and coarsely chopped
4 stalks of organic celery, coarsely chopped
4 large organic carrots, peeled and coarsely chopped
4 cloves of organic garlic, peeled and coarsely chopped
Several chicken giblets (if available)
Turkey giblets, (if available)
1 bunch of organic Italian parsley, each stalk cut into 2 or 3 pieces
2 tablespoons coarse unrefined sea salt
- Put the turkey into the pot, except for the giblets. Add the water and the vinegar. Let sit at room temperature for 1 hour.
- Add all the vegetables, except the parsley. Heat the pot until the water begins a strong simmer. This will take a while due to the large volume of ingredients and water.
- When the water is close to boiling, remove all the scum that rises to the top with a skimming spoon. This can also take a while, but is necessary.
- Once the scum is gone, add the giblets, parsley, and the salt.
- Cover and simmer gently for 12 to 14 hours.
Using a ladle, strain into jars, cover, and refrigerate once the bottles have cooled down. The fat will rise to the top, and will solidify in the refrigerator. This fat cap will help preserve the broth. The fat should be removed before the broth is reheated.
This recipe was inspired by the broth-making techniques demonstrated in Sally Fallon Morell’s wonderful book on traditional cooking, Nourishing Traditions.
Tender Grassfed Meat contains many traditional recipes for broth, as well as grassfed meat.
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