In the previous article we discussed the wonderful, health-building benefits of the broth acquired from your turkey bones. Originally just called “chicken soup” and used for a myriad of health conditions, the benefits and use of these broths is enjoying a resurgence. Now referred to as “Bone Broth” or “Bone Stock”, it can be found at upscale and specialty restaurants. Even the marrow is served with a tiny spoon as a delicacy in many restaurants around the world, including in the U.S. And it is becoming increasingly more popular with mothers and others desiring to get more nutrients into their family’s bellies.

After enjoying your Thanksgiving turkey, pull all the meat off, place all the bones in a large pot, cover with water and simmer. Two hours for a quick meal (least nutrient dense way), but two days is the most popular way. Many, concerned about leaving it on a stove for that long, use a crock pot set on low. Four days brings the most nutrients. Some suggest adding some vinegar to pull more minerals out.

With the four day version, after two days, drain off the broth and refrigerate it. Then return the bones to the pan, cover with water again, and cook another two days. Drain that broth and combine it with the first batch. Cool until it can safely be put into a Ziploc baggie — but not so cool that the fat congeals or hardens. Do not strain the fat off, as it is needed to pull the minerals into the joints and other tissues and support healing when sick. Freeze it.

Then when sick, take it out of the freezer, defrost and drink warmed on the stove (not microwaved). Oh, I almost forgot, don’t forget to salt it to taste first. That’s important. Use a good quality salt like Real Salt or Himalayan Pink Salt.

You can do this with any bones. Beef bones and chicken bones are the most popular, as is turkey around the holidays. Lamb is particularly healing, and so are fish bones. They can be combined. You can also save bones from each meal: save in a gallon Ziploc bag, and freeze. When the bag is full you can make your broth.

The bones can be used raw or after being cooked. You can use the entire chicken or part of animal: skin, muscle, bones and all (that is referred to as stock). You can add veggies, garlic, onion, spices, anything you want. When sick, drink just the broth, but eating the whole thing with lots of wonderful veggies added is a good daily habit, and sure to help your health!

Holly Carling is a Doctor of Oriental Medicine, Licensed Acupuncturist, Doctor of Naturopathy, Clinical Nutritionist and Master Herbologist with over three decades of experience. Carling is currently accepting new patients and offers natural health care services and whole food nutritional supplements in her Coeur d’Alene clinic. Visit www.vitalhealthcda.com to learn more about her, view a list of upcoming health classes and read other informative articles. Carling can be reached at (208) 765-1994 and would be happy to answer any questions regarding this topic.