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Boxing Day Broth

This is very easy, economical and makes excellent use of your leftover turkey carcass that would usually end up in the bin! Broths are easily digested and nutritious, freeze well and can be used as a base for gravy, soups and stews as well as making a warming drink. Broths are traditionally made with beef bones on the stove top by bringing the ingredients to the boil and simmering for 3-4 hours but if you own a slow cooker, this is the perfect way to make a home-made broth.


1 turkey carcass, including any remaining meat and juices from the cooking pan

2 carrots roughly chopped

1 onion, peeled and cut in half

1 leek cut into chunks

1 celery stick cut into chunks

3 crushed garlic cloves, no need to peel them

12 black peppercorns

2 bay leaves and any other fresh herbs that you have such as a few thyme, rosemary and/or sage sprigs and a small bunch of parsley

1 tablespoon organic apple cider vinegar

a pinch of sea salt


Break the turkey carcass into pieces and add to the slow cooker - don't forget all of the odd bits and juices from the cooking pan that will add depth of flavour.

Pack the vegetables, garlic, peppercorns and herbs amongst the bones, add the vinegar and fill the pot to cover leaving about 2cm at the top.

Set the temperature on Low and cooking time for 12 - 24 hours - the longer the cooking time the darker the broth.

At the end of the cooking time, leave the broth to cool a little and use a potato masher and "mash" the contents a little to release more flavour.

When the broth is cool, carefully scoop out the bones and larger pieces of vegetable and then strain through a fine sieve into a large bowl. Depending on your sieve, you may have to repeat this process to make sure that no small pieces of bone remain.

Decant into jars to keep in the fridge for up to 5 days or into freezer containers where it will keep happily for 3 months.

If you enjoyed making this turkey broth, experiment with other bones left over from a roast along with any vegetable scraps. Ask your butcher for bones, some will provide them free if you are buying meat or will make a small charge and use them to experiment with different flavours for example, mixing beef bones with chicken wings. Roasting the bones first adds depth of flavour and colour to your broth and remember that the bigger the bones, the longer the cooking time!

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