The first time I made bone broth, using the leftover turkey carcass, I was hooked! It makes THE best soup you can imagine; you’ll never reach for the canned soup again! I’ve also used it to make chicken or turkey pot pie and replaces chicken stock in any recipe.
The day after Thanksgiving, I make turkey stock. The first few times I made this I used a large stock pot. It takes about 8 hours and the house smells of turkey all day (like that is a bad thing). I decided to try making this in an electric pressure cooker. This cut the cooking time in less than half!!
When I mention pressure cooker, people are either intrigued or are afraid. You you mention pressure cooker, most think about the big metal stove top pressure cookers that can be dangerous. The electric pressure cookers are a heck of a lot easier to use and much safer. They are available in most big-box stores and on-line retailers. We got ours from QVC (easy pay…yay!)
Now, you don’t have to wait until after Thanksgiving to make bone broth. If you eat as much chicken as I do, you have plenty of left-over bones. I simply save my chicken bones in a freezer bag, in the freezer. When I have enough, I make bone broth.
Let’s talk soup! Anyone that’s had my chicken soup has raved about it. I have to say, it’s damn good! It’s full of flavor from the bone broth, vegetables and the chicken. (Recipe soon).
Not only is bone broth very tasty, it’s good for you! See this article for some of the health benefits: https://www.louisehay.com/18-amazing-health-benefits-bone-broth
Enjoy and let me know if you have questions.
| Cook Time |
| 180 Minutes |
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The first time I made bone broth, using the leftover turkey carcass, I was hooked! It makes THE best soup you can imagine; you'll never reach for the canned soup again! I've also used it to make chicken or turkey pot pie and replaces chicken stock in any recipe.
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- 1 Whole Turkey Carcass or a bunch of chicken bones
- 1.5 Gallons Water this is an estimate
- 1 Pressure Cooker or large stock pot
- Fill your pressure cooker (or stock pot) with chicken bones, turkey bones or the turkey carcass. and cover with water.
- Pressure Cooker: If using a pressure cooker, lock the lid and set to 90 minutes. Stove Top: turn burner to high until boiling. Place on Medium and cook for 8 hours. Add water as needed to keep covered.
- Pressure Cooker: after the 90 minutes is done, set for another 90 minutes and go! Stove Top: again, at least 8 hours...
- Pressure Cooker: after the second 90 minutes is up, turn off and let the unit release its pressure. Once cool, place a metal strainer in a large pot and strain. Discard bones. *Tip: run it for another 90 minutes! It will be worth the wait! Stove Top: Once cool, place a metal strainer in a large pot and strain. Discard bones.
- Use broth immediately or place in the fridge over-night to cool. After the broth has cooled overnight, it will jiggle like jello (after all, that's all gelatin is). Place in freezer bags or contains and freeze or use within a couple of days.
