Turkey Bone Broth
3 to 4 pounds turkey bones, including the neck
2 medium carrots, cut into 3-inch lengths
1 medium yellow onion, quartered
2 stalks celery, cut in half crosswise
2 inches fresh ginger, peeled and cut into 1/2-inch coins
2 tablespoons organic apple cider vinegar
1 1/2 teaspoons fine grain sea salt
1. Put all of the ingredients into a 6-quart slow cooker. Add enough filtered water to cover all of the ingredients.
2. Cook the broth on low for 18 to 24 hours.
3. Strain the broth through several layers of cheesecloth, or a fine mesh sieve, and pour the broth into jars. Use the broth right away or store it to cook with later. It will keep for 3 to 4 days in the refrigerator, or up to one year in the freezer.
*Recipe Notes: The amount of broth that this recipe makes is dependent on the amount of bones and water used. The bones can be reused to make additional batches of broth until the bones go soft.