• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
The Healthy Home Economist

The Healthy Home Economist

embrace your right to a lifetime of health

Get Plus
  • Home
  • About
  • My Books
  • Shopping List
  • Archives
  • Log in
  • Get Plus
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Get Plus
  • Log in
  • Home
  • About
  • Subscribe
  • Archives
  • My Books
  • Shopping List
  • Recipes
  • Healthy Living
  • Natural Remedies
  • Green Living
  • Videos
  • Natural Remedies
  • Health
  • Green Living
  • Recipes
  • Videos
  • Subscribe
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

FacebookPinEmailPrint
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: Amazon #1 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.

You May Also Like

Gelled Stock (see how it looks in this video)

#1 Key to Health: Traditional Fats and Sacred Foods

glass bowl of soaked corn

How to Soak Corn for Baking and Cooking

The Perfect Simmer on Your Bone Broth (VIDEO)

The Perfect Simmer on Your Bone Broth (VIDEO)

egg fried rice recipe, healthy chinese

Healthy Chinese: Easy Egg Fried Rice (+ Video)

apricot butter recipe

Probiotic Apricot Butter Recipe (+ VIDEO)

Going to the Doctor a Little Too Often?

Get a free chapter of my book Traditional Remedies for Modern Families + my newsletter and learn how to put Nature’s best remedies to work for you today!

We send no more than one email per week. You will never be spammed or your email sold, ever.
Loading

Reader Interactions

Comments (61)

  1. Azziza Jane via Facebook

    Dec 22, 2013 at 4:30 am

    Tablespoon of ACV will do…just enough to draw out the minerals from the bones. I add a few cloves of garlic to my broth. Delicious stuff!

    Reply
  2. Laila LisaMarie Prescott via Facebook

    Dec 21, 2013 at 10:41 pm

    I spent 4 days last week snowed in making about 28 quarts of chicken bone broth following Sarah’s recipe…my freezer is stocked 😉

    Reply
  3. Paul Hardiman via Facebook

    Dec 21, 2013 at 2:36 pm

    I just made some amazing broth from pig ribs. Saved the ham bone for a pot of beans.

    Reply
  4. Beth Aiken via Facebook

    Dec 21, 2013 at 12:48 pm

    One ends up with more volume by using a bigger pot and more water. It’s doubtful that the small pot she used in the video is the one she actually uses for making stock. How would one even fit a whole turkey carcass in there, right? lol
    The gelatin is in the broth/stock. The stuff you skim is mostly blood proteins.

    Reply
  5. Beth Aiken via Facebook

    Dec 21, 2013 at 12:38 pm

    Ever since Sally brought it back to a society that forgot what it was! I say bone broth all the time when speaking to people who may have no idea that stock is made with bones. Otherwise they may still think the stuff from a carton at the grocery store, broth, is equivalent.

    Reply
  6. Ivy Wingate via Facebook

    Dec 21, 2013 at 12:09 pm

    Tiffany Bannworth You can save the fat to cook with.

    Reply
  7. Ivy Wingate via Facebook

    Dec 21, 2013 at 12:07 pm

    You can use the bones a second time to make remouillage. Add fresh mirepoix. Makes a less gelatiny but still flavorful liquid for cooking. Freeze in small portions until ready to use.

    Reply
  8. Tiffany Bannworth via Facebook

    Dec 21, 2013 at 11:57 am

    How does she end up with 2 to 3 gallons of stock? Is it a concentrate? What about the gelatin? Do you skim it off to use for cooking fat?

    Reply
  9. Susan Wanish Rhodes via Facebook

    Dec 21, 2013 at 11:53 am

    I could not get the video to play. How much apple cider vinegar do you add to the cooking water? A bone or carcass rarely passes through my kitchen that it is not transformed into stock–but like Ivy Wingate — I just call it stock.

    Reply
  10. Ivy Wingate via Facebook

    Dec 21, 2013 at 11:45 am

    When did we start calling stock “bone broth?”

    Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

The Healthy Home Economist

Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Check Out My Books

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

Contact the Healthy Home Economist. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy.

Copyright © 2009–2023 · The Healthy Home Economist · All Rights Reserved · Powered by BizBudding Inc.

Share this ArticleLike this article? Email it to a friend!

Email sent!