21st Century Medicine Woman, Coach & co-author of Louise Hay’s new book: Loving Yourself to Great Health: Thoughts & Food–The Ultimate Diet

Leftover Turkey, Chicken or Goose Bone Broth

Leftover Turkey, Chicken or Goose Bone Broth

This recipe allows you to take the carcass from your leftover turkey and turn it into immune-boosting, gut-healing, inflammation-reducing, and skin-beautifying bone broth. It’s the perfect way to get a collagen rich broth and stretch your food budget by using what you would otherwise have thrown into the trash!

If you want to try this recipe and you don’t have a whole chicken, just get about 5 pounds total of wings, backs and necks from your butcher, farmer or grocer and use them instead.

Hands-on prep time: 10 minutes
Total prep time: 12 hours, 10 minutes
Yield: 3 – 4 quarts

Ingredients

  • 1 turkey, chicken or goose carcass (or if you don’t have a carcass, you can get 5 pounds of wings, backs and necks from your butcher, farmer, or grocer and put them in whole).
  • Optional: 10 turkey or chicken feet (great source of collagen)

Instructions

  • Put the carcass (skin and meat scraps still on it) or necks, wings and backs into a large stockpot. (You can use a slow cooker instead, to make it even easier, just follow the instructions for your slow cooker for a slow and low simmer.)
  • Add turkey or chicken feet, if you like. You can usually get these from your grocer, farmer or butcher. They are a wonderful source of collagen.
  • Add filtered water to cover the chicken by about an inch or two.
  • Add apple cider vinegar.
  • Bring to a boil, then immediately reduce to a very low simmer. Simmer for 10 – 12 hours. (You can remove from stove, refrigerate overnight, and start again the next day if you prefer.)
  • Strain the liquid through a fine mesh strainer into a bowl. You can then remove the meat from the oxtail bones and set it aside for pate or other recipes.
  • Allow the broth to cool and ladle into wide mouth Ball jars (fill only 2/3 of the jar if you plan on freezing the broth).
  • Refrigerate or freeze. When ready to use, remove the fat cap that has risen to the top (you can discard the fat cap or save it for cooking). The broth will last in your refrigerator for up to 6 days and in the freezer for up to 2 months.

Serving Suggestion

If you have leftover mashed potatoes, vegetables, or chunks of meat, you can heat them up in some broth for a wonderful zero waste soup! Add sea salt and black pepper to taste.

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As a coach, writer and recovered former executive, I understand the challenges of creating a balanced, healthy lifestyle when over-scheduled. In my journey to radiant health, I created a whole health system of eating, exercise, renewal and recharging -- a roadmap toward health & vitality. I empower clients to create their own whole health systems, in their own unique ways. I have seen amazing results in working with my clients!

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