• 1 Cooked Turkey carcass and all the drippings from the pan
• 1 Lg Carrot- Cut into Chunks
• 1 Lg Onion-Cut into Chunks
• 1 Lg Celery- Cut into Chunks
• 3 cloves of garlic
• 1 Bay Leaf
• 1/4 cup of any of my vinagars

Break apart the turkey into parts (about four or five), crack open the bigger bones where possable, we are working to get all the good stuff out of them. Add the above into a nice big steel stock pot and cover with cold water, then bring up to a simmer with lid on and simmer for a min of three hours but six to eight plus is better, or put it all in a crock pot and leave on for eight to twelve hours  I am crock potting this batch.

Now someone said.. huh on the vinagar, I don’t normally see that in any of the broth recipes in books and you would be right, its a old trick and a proven one that the acid will help draw out the minerals from the bones, bone broths are very healthy for you and a good idea to make an use in many ways to improve your meals.

Then pour though a sieve or though cheese cloth lined bowl if you don’t have one, press it well to get all the juice and flavor out of everything, I know that some folks recommend taking the meat off the bone at this point, I will for the hounds but not for our own use, the meat has been cooked to the point of totally blandness but its up to you.

After taking out the bones, you can compost the rest or feed it to the pig or chickens if you have them. Now, most books will tell you are done right there, but not me..

Dice Two onions, and peel/dice three cloves of garlic or about 1tsp of minced Garlic, a tsp of dried basil, and a heaping tsb of horseradish, add it to the drained stock and throw it back in that crock pot to reduce by half. 

Only then Cool and store in fridge, now others will tell you to take off the fat, but not me.. You can take make the choice of if and how much fat you want when you decide what recipe or recipes you are making, better to have the choice then, then lose it altogether from the start.

This will make a broth that is truly amazing and can be used for almost anything.  If you have done this right, your broth will set into a jell all on its own, it should be like a very soft jello, with a rich golden color, as you can see in the  coming photo.. now, your not just making a broth, you are making something that is truly a health food in and of itself.

Will keep in fridge about a week and frozen 4 to 6 months, you can also can it, just follow your presssure canner recommendations in regards to how long for your area.