This flavorful and rich broth is beautiful and perfect to make this time of year because it has a little secret to it’s robust flavor – turkey. But that’s not all! This broth also features beef bones and chicken, and that trio makes a very delicious and full flavored broth that can stand up to the rigors of holiday meals. You can use it to make amazing mashed potatoes (I’ve already tried it out, yum!), soups, the best gravy, and more.
Plus, think of all of the potential nutrients you are adding to the meal when you use broth!
Many stores sell turkey parts, such as necks, legs, and wings separately from the turkey around Thanksgiving (and Christmas) solely for the purpose of stock making. I love to buy extra and freeze it, and now I have another recipe to use it in!
The inspiration of this recipe
The inspiration of this broth (and its name, “Hearth Broth”) comes from Chef Marco Canora, He’s the New York chef who uses broth not only in many dishes in his restaurant, but also recently opened up a window shop solely selling three different types of broth, one being “hearth broth” (His restaurant is “Hearth”).
(Yes, I was really inspired by this chef, as I already mentioned in my post, 3 Reasons to Consider Serving Nourishing Food at Holidays)
As an article about him shares, “At Hearth, he’s been making what he calls Easter broth (now called “Hearth Broth”) for more than ten years, boiling two whole turkeys, 40 pounds of beef shin, and 15 stewing hens in a massive stock pot in the basement and using it as a base for lots of dishes on the menu.
‘Every time I walk in the door, if the Hearth Broth is on the stove, I get myself a cup or bowl, I pour myself some, I season it, and I sip on it, and I’ve been doing this forever,’ he says. Even more so since he visited a nutritionist two years ago and decided to totally revamp his eating habits for better health.”
He must have a ginormous pot! This is the broth that he uses to flavor dishes in his restaurant, and one of the three he currently serves in his window shop. I knew I had to make a much more scaled down version of it.
A simple way to highlight it
I’m so glad I tried it out, as it is very good! If you wanted to serve a very simple starter soup using this broth, salt it well, fry whole sage leaves and croutons in butter on the stovetop, and serve in small bowls topped with the sage and croutons. Yum! The crispy sage is a delicious flavor component to this rich broth.
I used my slow cooker to make this broth, as I feel more comfortable leaving it on for long periods of time. (Affiliate link) This large and inexpensive slow cooker I use.
If you are interested in making homemade broths and soups, check out my cookbook, Ladled: Nourishing Soups for All Seasons!
- 2 pounds of beef bones (knuckle, shin, etc)
- 2 pounds of turkey parts (wings, necks, leg)
- 1 pounds of chicken part (legs, wings, backs, or necks)
- 2 celery sticks, snapped in half
- 2 carrots, scrubbed, and snapped in half
- 1 large onion, peeled and cut in half
- 2 tablespoons of fat of choice (such as melted coconut oil, tallow, etc)
- 2 bay leaves
- 1 tablespoon black peppercorns
- Preheat the oven to 425F
- In an oven safe pot, place all of the vegetables and meat parts and drizzle the melted fat over everything.
- Roast, without the lid, for 30-40 minutes, or until the vegetables and meat are starting to brown. (You should be able to smell a lovely aroma when they are done).
- If using a slow cooker, transfer the meat and vegetables over now. If not, keep in the pot. Cover with water (16-20 cups), and add bay leaves and peppercorns.
- Bring to a low simmer, and skim off any foam. Keep at a really low simmer for 12-48 hours (I tested this at 24 hours).
- Turn off the heat, and let cool a little while, and then strain through fine sieve. Keeps for five days in the fridge (if you aren’t going to use it before then, either freezer, or simply bring to a low simmer again every five days indefinitely). Remember that this broth is completely unsalted and will need to be salted before use.
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Hi Kimi,
Would there be anything wrong with putting salt in the pot while simmering in the crock pot? Thanks!
Gail,
Nope! The only thing to really watch is making sure that you don’t over-salt as the broth can reduce as it simmers and it can become over-salted. 🙂
Great recipe! If adding apple cider vinegar to the recipe, when do you add it? Do you let it sit with the ACV before heating it up? Thank you!
Hey Linda!
Great question! I add it in the beginning, and yes you can let it sit for an hour before heating the water (per Sally Fallon’s recommendations) for best effect.
There is a study that proves ACV doesn’t have any benefit. It simply makes it more acidic.. I’m not sure where this idea has come from, but there’s no basis fir it at all.
I use just one tablespoon of ACV at the beginning and you just barely taste it (if you know it’s there). I also add lots of onions skins (save them in freezer until you’re ready to make stock). They add a rich golden color to the stock. To increase the gelatin, I also add a chicken foot to a whole bird carcass.
Stock is great to have in the freezer when someone in your household becomes sick. It’s easy to drink and so very nourishing.
There is no mention of when the beef bones come into the recipe, just vegetables and meat parts. Can you clarify when the beef bones are roasted?
Just wondering if you don’t list pork for a specific reason? I love pork neck in broth but I never see it mentioned in bone broth. Is there a reason?
When using a slow cooker, how do you bring to a simmer? Do you start off with high setting to bring to a boil and then reduce to low setting for simmering?
What is the purpose of the fat? Do you remove it later?
Do you reheat the entire pot each time or just take out what you need?
Yum! On top of these superb instructions, I am also careful to get every possible bit of marrow. With chicken, I remove after 12 hours, cool, and whack the bones (covered by a dishtowel) with a mallet or back of a knife. Beef I just push the marrow into the soup.
Celery I add at the end, just to avoid its bitterness. Personally I add a few other trademark ingredients to this great recipe 😉 ginger is just too nutritious not to share with you.
If you cook bone broth in a pressure cooker, will you still get the health benefits?