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Healthy Home Economist / Archives / Videos / Broth, Stock, and Soups / Video: Making Stock With the Holiday Turkey

Video: Making Stock With the Holiday Turkey

by Sarah Pope / Affiliate Links ✔

One of the most important tasks I tackle each holiday comes after the meal has been eaten, the guests have gone home, and the dishes washed and put away. The health-promoting aspects of making mineral-rich stock with leftover bones from the holiday turkey cannot be overestimated!

So, I absolutely wanted to include it in the final Turkey Tips segment I filmed for Gayle Guyardo, anchor of the NBC News Channel 8 Today television show.  This tip which aired yesterday was a challenge to film as I only had one minute to talk about the benefits of stock and also show how to make it!

I’ll leave it to you to be the judge as to whether I managed to do stock justice in the very limited time I had to talk about it!

Preparing the Bird

It’s a good idea to remove all the meat from your holiday bird and put the bones on to simmer right away as its use in soups and sauces in the days and weeks after the festivities end will help keep you and your family from succumbing to the usual post-holiday colds and flu that always come around.

Homemade stock offers three nutritional benefits that are difficult to obtain from any other source – certainly not in such deliciously digestible form:

  1. Plentiful and easily absorbed minerals and not just the macro minerals such as calcium, magnesium, silicon, sulfur, and phosphorus but also critical trace minerals.
  2. The broken down materials from cartilage and tendons like glucosamine and chondroitin sulfates which aid the healthy and pain-free maintenance of joints in the body.
  3. Natural, unadulterated gelatin is a health boon to many tissues of the body including the cartilage, bones, and joints and also the skin, digestive tract, and muscles – even the heart.  With the majority of our immune system located in our gut, gelatin also boosts immunity as it has been demonstrated to soothe and heal the intestinal mucosa.

My prediction is that making homemade bone broth will actually become fashionable when Hollywood adopts the practice as the plentiful collagen in stock acts as an internal facelift much more effectively than the scary results that can occur with collagen injections!

In this final Turkey Tip below, I demonstrate and talk you through how to make turkey stock in about 60 seconds!

To view all five Holiday Turkey Tips I filmed for the NBC News Channel 8 Today show, click here.

 

Source: Gelatin in Nutrition and Medicine by N.R. Gotthoffer

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Category: Broth, Stock, and Soups, Holiday Cooking Tips (aired on NBC), Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (61)

  1. Paula

    Apr 1, 2015 at 1:49 am

    Sarah (and others),
    What do you think of using a (stainless steel…I won’t use aluminum) pressure cooker to make the bone broth? I have tried it, and it really broke down the bones. They were so cooked that they were sort of mashable. Do you think the nutrients were destroyed? Wouldn’t the minerals be just fine? I know some people recommend crock pots or roasters to leave the broth cooking overnight, but I do not really trust those enough to leave them on while we are sleeping. Have had experience with appliances failing and electrical fires. Anyway, I’d like your thoughts about the pressure cooker. Thank you!

    Reply
  2. Natalya Brawley

    Jul 6, 2014 at 6:44 pm

    we like homemade food

    Reply
  3. Susan Wanish Rhodes via Facebook

    Dec 22, 2013 at 4:44 pm

    Thanks for the info–I will tweek my recipe a little. I always add a “splash” of ACV. There is absolutely no substitution for homemade stock. I can see your reasoning for the name Bone Broth. Thanks everyone for sharing your comments–so helpful.

    Reply
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