Skeleton Bone Broth Sipper
- 1 pound turkey leg bones
- 2 pounds beef bones (such as femur, oxtail, or short rib bones)
- 2 large carrots, cut into 2-inch pieces
- 1 sweet onion, root trimmed and cut into chunks (leave skin on)
- 2 stalks celery, cut into 2-inch pieces
- 2 fresh bay leaves (use dried if fresh is not available)
- 1 tablespoon black peppercorns
- 1 bunch green onions, ends trimmed
- 1 (1-inch) piece peeled ginger
- 1 head garlic, cut in half lengthwise (leave skin on)
1. Preheat oven to 350°F. Roast turkey legs on a baking sheet for 30 minutes, or until deep brown in color. (You can skip this step to save time, but the roasted flavor has a big impact on flavor.)
2. In a 6-quart (or larger) stockpot, combine roasted turkey legs, carrots, celery, onion, bay leaves, peppercorns, green onions, ginger and garlic. Cover with water and do not stir.
3. Slowly bring stock to a simmer over medium-low heat. You want a gentle, slow simmer as a hard boil will make the broth cloudy.
4. Let stock reduce for about 2 hours (longer if possible), skimming the top of the broth during cooking with a fine mesh sieve for any impurities or leftover bits of meat.
5. Run the entire broth through a fine mesh sieve (you may have to do this in batches) and discard any solids. Keep in the fridge up to 1 week and store in airtight jars.