Leftover Thanksgiving Turkey Stock:
- 1 turkey carcass
- 3 tablespoons organic raw apple cider vinegar (does not have to be raw, as this will be heated)
- 1/2 bunch organic parsley
- 2 organic onions, sliced
- 2 organic carrots, chopped
- 4 ribs organic celery, chopped
- 2 organic bay leaves
- 2 teaspoons organic thyme leaves
- sea salt and pepper to taste (I prefer to salt after cooking)
- Place turkey carcass into a large crock pot or stock pot with some meat left on the bones (gives a richer more flavorable stock). Add the head, neck and feet of turkey if you have them. This makes for a gelatinous, mineral rich broth.
- Fill pot with filtered water submerging all contents. Cover and bring to a boil then reduce heat and simmer for 12-24 hours. After 6 hours, add apple cider vinegar, peppercorns, bay leaves, thyme, parsley and all vegetables.
- Remove bones from stock. Pour stock through sieve to strain. Place stock in glass container and store in fridge.
*I suggest not skimming the fat off the stock as this helps the mineral in the stock be absorbed by your body, as well as needed to repair the gut and boost the immune system.
If you are not using the stock within a few days, you can freeze it or place in ice trays to take out a small amount at a time.
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