You’re going to love this broth because it is so easy and delicious.
You don’t have to use the leftover turkey bones. You can easily do this with the bones from your rotisserie chicken.
Gelatin is naturally found in the broth which experts say will heal your gut and ease inflammation. An added benefit that I love, is minimizing food waste and making another wholesome meal.
- The bones from a turkey or chicken
- 3 – 4 celery stalks
- 2 carrots
- 1 onion
- 1 garlic clove
- a pinch of salt & pepper
- 1 tbsp extra virgin olive oil
- 8 cups of water
Place the olive oil in a stock pot and heat on medium. I personally love to use a ceramic cast iron pot. You don’t have to worry about things burning as much.
Roughly chop the celery, carrot, onion, and garlic and dump into the pot once the oil is hot. Stir the vegetables periodically. Once the onion is translucent, add the bones. Cover the pot for a minute or two and let the bones warm up.
Once everything is hot, add the water and let contents come to a boil. Turn heat to low. Skim off any foam that appears, discarding it.
Let broth simmer for approximately 3 hours.
Once finished, remove bones with a pair of tongs and throw away. Then strain the broth through a steel mesh strainer. I store my broth in a couple of mason jars. Once it has cooled, store it in the refrigerator. Scoop the fat off before reheating. You can either use this as soup base, or drink as a soothing snack.