Turkey Bone Broth

Happy New Year!  My holiday decorations are put away and I am ready to start the new year! One of the things I did after cooking my turkey this year was to make turkey broth in the crockpot!  You can use chicken, beef and even fish to make broth. We have all heard about the benefits of broth and how it helps in digestion and gives our immune system a boost, but it has become so popular there is even a take out window in NYC that serves just broth.  It is also a main staple in the LA Lakers diet!
I have never made broth in a crockpot and could not wait to give this a try. Let’s face it throwing everything in the crockpot and letting it go for 18-24 hours does not get much easier. I started this in the evening and by morning my house smelled fabulous.  Anyone walking by the crockpot that day was drawn to the slow cooker…it smelled just so good!  I did add some chicken base to my broth to boost the flavor a little more. Adding this is certainly up to you and the amount you add is totally up to you as the flavor of the broth will not always be the samel   I add this by taste at the end of my cooking time.  I also added roasted garlic paste to my broth at the end of the cooking time. If you use the chicken base be careful adding salt as the base has salt in it already.
I also added 1-2 tablespoons of apple cider vinegar, why you ask?  Well the vinegar allows the minerals to be extracted from the bones and using apple cider vinegar has many of its own health benefits. You could also use freshly squeezed lemon juice. The recipe below is what I used, but you can add any root vegetables and seasoning you like.

NOTE
When the broth has been stored in the refrigerator it will be almost jello like, that is what you want this means that you have gotten a significant amount of nutrients in your broth. This is a great base for any soup or stew you might be making!

INGREDIENTS
1 turkey carcass, most of the meat cleaned off
1 onion, quartered
3 carrots, roughly chopped
3 celery, roughly chopped
3-4 garlic (or garlic paste added at the end of cooking time)
2 bay leaves
1-2 Tablespoons of apple cider vinegar
Cold water
Chicken or turkey base to taste,  added at the end of cooking time

DIRECTIONS
Using a large slow cooker turned on low, add all ingredients except the chicken base. Fill the crockpot to the top with the cold water to the top. Cover and let cook on low for 18 to 24 hours. In the last hour of cooking add the chicken base and roasted garlic if you are using that and/or any other herbs or seasoning you would like. Cover,  let cook another hour  and check for seasoning, adjust if needed. Shut slow cooker off, remove top and let cool. When it is cool enough to handle strain the broth.  I used a colander that I lined with cheesecloth and store in mason jars in the refrigerator.

Enjoy!