Broth (sometimes also called stock) is a big part of traditional cooking and a dietary staple around the world. A good broth has gelatin, an easy-to-digest protein that supports digestion and immune function. If you’re fighting a cold/cough/virus/flu you want to have this on hand.  Turns out my grandma was right!  I love broth not only for their health supportive properties, but because they are a great use of leftovers and food scraps (I hate to waste food!)

Leftover turkey (bones, giblets, skin, fatty parts- all of it!)
3 tablespoons apple cider vinegar (the acid in the acv helps break down the bones and the collagen into the broth, you could also use leftover white wine if that kind of thing happens in your house)

Place the turkey and acv into a large stainless stock pot cover with filtered water by 2-3 inches. Bring to a boil. If any foam rises to the top you can remove it (but it’t not necessary). Reduce heat, cover and gently simmer for a minimum of 6 hours. The longer you cook the stock, the richer and more flavorful it will be (24 hours is optimal).

Strain the stock into a large bowl. If the bones are still in good shape you may be able to freeze separately and re-use next time, otherwise toss them. Allow strained broth to cool. Reserve the stock in covered containers (I store in mason jars and cooling first prevents cracked jars) . It will last in your refrigerator for about five days or you can store in your freezer for 6-8 months.