I’m sure your turkey carcass has long been decimated. Perhaps you’ve already made bone broth with it.
What? No, you made turkey soup. Hate to inform you but you made bone broth if you used the bones in the pot. Here you thought this new latest trend was actually new. Nope. Been doing it for centuries. You probably learned from your mom or grandmother.
You can use any kind of bones – fowl, beef, pork, even fish. Just cook them down for a number of hours to make your stock base.
If you choose to use beef or pork bones you may want to roast them first. Get the best bones you can – organic. If not, use pasture or grass fed beef. Any bones you have around will work, including leftovers from dinner.
The knuckles, joints, feet and marrow bones will have the most cartilage. This is rich in collagen and can help your own joints. You don’t have to 
take glucosamine supplements with this around.
Meatier bones will add more flavor. Try adding oxtails, shanks and short ribs. You can get this from your local butcher. Get to know them. They can often order them for you also.
Roast the bones at 400 degrees for about an hour until well browned and fragrant.
Drain off the fat and reserve it for cooking.
Put the bones in a big pot with water, add 2 Tbsp of cider vinegar and whatever veggies you want. Consider using a slow cooker too and let it do its thing.
Garlic, leeks, mushrooms, onions, carrots and celery add great flavor, also, leftover potatoes or yams.
Dark leafy greens may make it bitter but I’ve had cabbage with no bad flavors. We had leftover asparagus chopped up and that was good. Remember there is a little bit of everything so the bones and any meat are most likely going to be the dominant flavor.
Mushrooms are also a great addition.
When you are done adding the kitchen sink, bring to a boil and then let this simmer at least overnight but 24 hrs is better.
The bones should be soft when you take them off. Cooking them helps release the collagen and gelatin that you want for your skin and joints. The soft bones more easily release all the minerals into the liquid.
Gelatin is also very supportive of good digestive health
Skim off the foam as it develops and add more water as needed.
This can be frozen for 3-4 months or canned in mason jars.
Soups or broths are excellent for supporting the Lungs in this Fall / Metal season
Mushrooms, carrots, cauliflower, white fungus (Metal is white, can be found in Oriental food markets – bai mu er.)
You can add millet, barley or rice which are cooling and soothing for Lung heat (colds).
The vinegar helps reduce accumulations in the liver that you will start to collect as you eat a heavier, richer diet in the fall and winter.
In Chinese medicine bone broth nourishes our Kidneys (Winter organ), supports our qi and builds blood. Bone marrow is the source of essence (our genetic material), blood and qi which all come from kidney energy. Kidneys are in charge of bones (including teeth) and joints so it is reasonable that we nourish with like kinds of food.
In our bodies the adrenal glands sit on top of our kidneys but in Chinese medicine they are considered part of the Kidney energy system. Bone broth may be a very potent source of nourishment to take us from survive to thrive. And who among us in not having adrenal burnout?!
Bone broth is capable of doing some pretty deep nutrition and should be a more prominent part of our nutrition plan. It’s pretty much a no-brainer to make. Every one is unique and it’s fun to play with veggies and seasonings to make an awesome meal, snack or daily supplement.