Turkey Bone Broth

By rainmaker

Ingredients

• 1 roasted turkey carcass
• 1/2 cup apple cider vinegar
• 4 quarts water
• 3 celery stalks, halved
• 3 carrots, halved
• 3 onions, quartered
• Handful of fresh parsley
• Sea salt

Preparation

Step 1

1. Place turkey carcass in a large pot, add apple cider vinegar and enough water to cover the bones.
2. Let the mixture sit for one hour so the vinegar can leach the mineral out of the bones.
3. Add the vegetables and bring to a boil. If there's any scum then skim it from the top and discard.
4. Reduce to a low simmer, cover and cook for 24 to 72 hours (if you are not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day).
5. Check pot every eight hours or so and add water as needed.
6. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
7. Let the broth cool and strain it.
8. Add sea salt to taste.