Don’t waste a bit of that
turkey. After you’ve carved off as much meat as possible, put the turkey
carcass in a big pot, cover it with water and pour in half a cup of vinegar.
Put a lid on the pot, bring it to a boil, reduce the heat and simmer for several
hours.
Vinegar will dissolve some
of the minerals in the bones, making a mineral-rich broth. Don’t worry about
the broth tasting of vinegar because its acidity is neutralized as the minerals
are leached from the bones. This broth is a far better source of calcium and
phosphorous than supplements you can take.
Use the broth to make soup
or gravy for turkey potpie.
I extract the minerals from
any kind of bones – chicken, beef, pork, or turkey. Here’s a pot of broth from
chicken bones.
Finally, pick the remaining
bits of meat from the bones. I save the cartilage and skin, along with some
bits of meat, for our dog, Annie. The remaining bones go to the chickens to
supplement their diet. Chickens’ beaks are incredibly strong and can peck bones
down to nothing.
Waste nothing. That’s my
motto.
Copyright 2014 by Shirley Domer
2 comments:
I chew on the cartilage. It has all the stuff in those hylauronic acid chondroitin sulfate pills sold for joints.
I should have credited Lawrence Linda for telling me about cooking bones with vinegar. Linda is one smart cookie and has an advanced degree in biochemistry.
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