Turkey Bone Broth From Scratch

2 turkey drumsticks - large ones

3 celery stalks

1 onion - large

1 tsp. salt

1 zucchini

wilted Kale (left overs from the fridge) 

3-4 garlic cloves

cold water - use enough to cover all the                          vegetables 

and the turkey 

Making broth is so much easier than making soup because you don’t have to spend a lot of time finely chopping and peeling the vegetables.

Broth Procedure on the stove top:

Rinse turkey under cold running water and place the turkey drumsticks in the pot. 

Rinse all the vegetables well but peeling is not necessary.

Cut the onion in 1/4’s,  and add to turkey.

Chop the celery, zucchini in large chunks and throw into the pot.

Smash garlic cloves so they open but do not peel.

Add garlic, salt, and any leftover wilted or old vegetables (from your fridge) to the pot as well (not cabbage as this will completely change the flavour of your broth).  I added about 2 cups of old kale and 1 cup of cauliflower that was wilted.

Add cold water to cover all the ingredients. Stir once and don’t stir again.

Broth/Stock Golden rule: don’t stir, lid or boil

On the stove bring the broth mixture to a boil and then turn the stove down to simmer. Don’t be tempted to stir at this point because you will find all the impurities float to the top and you don’t want to stir these back into your broth.

Allow to simmer for 4-5 hours or longer if you have the time. A crock pot can be used for this process.

At the rend scrape the scum (impurities) off the top and discard.

Allow to cool slightly and then strain off the liquid (broth) and discard all the cooked vegetables.

Broth procedure with ‘Instant Pot’ pressure cooker: 

Rinse turkey under cold running water and place the turkey drumsticks in the pot. 

Rinse all the vegetables well but peeling is not necessary.

Cut the onion in 1/4’s,  and add to turkey.

Chop the celery, zucchini in large chunks and throw into the pot.

Smash garlic cloves so they open but do not peel.

Add garlic, salt, and any leftover wilted or old vegetables (from your fridge) to the pot as well (not cabbage as this will completely change the flavour of your broth).  I added about 2 cups of old kale and 1 cup of cauliflower that was wilted.

Add cold water to cover all the ingredients. Stir once and don’t stir again.

Turn your Instant Pot to Broth/soup setting and close the lid as directed.

After the pot pre-heats the broth will be done in 30 minutes.

Unbelievable but true.

Unplug the Instant Pot and follow directions on the pot on how to safely remove the lid.

 Allow the broth to cool slightly and then strain off the liquid (broth) and discard all the cooked vegetables.

Quick, easy and delicious.