Slow cooker bone broth (Paleo style)

Bone broth is part of the traditional cuisine found all over the world. For omnivores, it is a careful way to consume meat, maximizing the nutritional potential of each part of the animal. Indeed, bone broth is very rich in minerals and amino acids. Bone broth is known to counteract cold and flu symptoms, improve digestive health and promote skin elasticity.

Here's how you can reuse your Christmas turkey and make a nutritious, comforting, remineralizing broth. It can be drunk on its own as a snack, stretched out in soup or added to your favourite stews.

Prep Time: 10 minutes Cook Time: 6 to 12 hours

Ingredients

1 turkey carcass, skinned and divided

A turkey weighing about 15 pounds will make two broths, while a turkey weighing more than 18 pounds should be divided into three recipes.

For each broth recipe:

1 carrot

1 stalk of celery

½ onion

2 bay leaves

1 tablespoon of sea, Himalayan or Celtic salt

1 tablespoon lemon juice or cider vinegar

Preparation

1. After skinning and dividing the carcass of your turkey, place some of the bones, skin and cartilage in the slow cooker.
2. Add the coarsely chopped vegetables, spices and lemon juice (or cider vinegar) then fill your crock with water, leaving ¼ inch of space under the lid.
3. Turn your slow cooker on high and then let the broth come to a boil. (This will take one to two hours, depending on the performance of your slow cooker)
4. Turn your slow cooker down to low, then continue cooking for a minimum of 4 hours or until the next morning. The longer and slower you cook, the richer the broth will be in flavor and nutrients.
5. Once cooked, strain the liquid and pour the bone broth into jars. The broth will keep for 3 days in the refrigerator and 6 months in the freezer.

Repeat once or twice, depending on how the carcass was divided.

La Boite à Grains We wish you a very happy and healthy holiday season!

Véronique Cousineau; ND, RHN