Gearing up for Thanksgiving dinner? So much preparation goes into the actual making of the juicy and delectable bird. After all, it is the main attraction! But what happens after all of the meat has been carved away and all that is left are the remnants of the glorious bird that was? There is an adage that says “one person’s trash is another person’s treasure.” And for me, the leftover bones are just that!
Bone broth has been used for centuries as an ancient remedy for speeding the healing from injuries, wounds, surgeries and illnesses, fighting inflammation, decreasing joint pain, promoting healthy skin, hair, bones and nails and providing a rich source of nutrients and minerals that are also key for soothing and healing the gut.
In my practice specifically, I love using it with expectant and breast feeding moms through flu seasons. I also use it quite often with pediatric patients who suffer from eczema in order to nourish their little immune systems and decrease overall inflammation in a gentle manner.
Here is my version of my slow cooker turkey bone broth that I made. It turned out delicious and feels so nourishing every time I sip on a cup of it! Making it in the slow cooker allowed the bones to simmer for a lengthier period of time, causing an increased extraction of the beneficial minerals, and more specifically, the gut soothing gelatin. I use it as a base in my soups as well as pouring some over my meats when I cook them for enhanced flavour. It also stores nicely in the fridge or freezer.
Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.” -Sally Fallon
BAD TO THE BONE (BROTH)
INGREDIENTS:
- Carcass of 1 turkey
- 2-3 stalks of celery, chopped
- 2-3 carrots, chopped
- 2-3 cloves of garlic, chopped
- 1 large onion, chopped
- fresh rosemary (to taste)
- fresh sage (to taste)
- sea salt (to taste)
- black pepper (to taste)
- 2 tbsp. apple cider vinegar (to extract the minerals and the gelatin)
- room temperature filtered water
- cilantro for garnish
DIRECTIONS:
1. Line the bottom of the slow cooker with the onion, garlic, celery, and carrots.
2. Season with the salt, pepper and fresh herbs
3. Place the turkey carcass on top of the layered vegetables.
4. Fill the slow cooker with water until there are about two inches left between the water level and the top of the pot.
5. Top with fresh cilantro and 2 tbsp. of apple cider vinegar.
6. Cover the pot and cook on low heat for 24 hours.
This broth can be stored in the fridge for up to one week. It will congeal due to the gelatin, so just give it a stir before you use it. You can also freeze portions of this in the freezer for future use.
Happy Thanksgiving to you and your loved ones! And remember, save those scraps and make some IT’S SO GOOD, IT’S BAD TO THE BONE, BROTH!
Dr. Meera Dossa is a licensed naturopathic doctor at Davisville Active Therapy. She is certified and licensed to perform parenteral therapy in the province of Ontario and has successfully met the requirements for the Standard of Practice in Therapeutic Prescribing. To book an appointment for naturopathic therapy, diagnostic testing, dietary assessment, or intravenous therapy, please contact Dr. Meera Dossa, ND at 647-705-1242 or [email protected]. Find her on her website: www.drmeera.ca