How to Make Liquid Gold

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Did you know you can make an extremely nutritious bone broth from the leftover turkey or chicken bones?


It is so nutritious, I call it “liquid gold”.


Why do I love homemade stock so much? First, it tastes divine. There is no store-bought stock that can even come close to the taste of homemade.


The other reason is that it is supremely nutritious. Homemade stock is loaded with vitamins, minerals, antioxidants and other phytonutrients. In addition, the collagen from the bones is good for your joints, skin, hair and nails. Not only that, bone broth can actually help heal a leaky gut, leading to better digestion and better health.


Ready to try making your own stock?


Here’s my recipe for basic stock/bone broth, as well as some tips to supercharge your broth:


Basic Stock


1 turkey or chicken carcass
3 large carrots, cut into 2-3 inch pieces (no need to peel)
3 large celery stalks, cut into 2-3 inch pieces
1 large onion, quartered
5 garlic cloves, crushed or roughly chopped
1 package organic fresh poultry herbs (or just rosemary, if you prefer)
Sea salt and black pepper to taste


Place the carcass in a large stock pot and fill with water to several inches above the turkey/chicken. Place remainder of ingredients in the pot and bring to a boil on the stove. Reduce heat and let simmer for 3-4 hours minimum. Skim off any foam that accumulates on top of the liquid (this foam is impurities coming to the surface).


When done, strain liquid though a large colander to remove the large pieces. Once you have just liquid, strain it once more through a very fine mesh strainer to remove any remaining small particles.


Use for soups, stews, or any other dish that calls for stock. Or just drink it straight for a boost of nutrition. Freeze any extra for later use.


(Important Note: I highly recommend using all organic ingredients. Stock/bone broth can either be liquid gold or it can be a concentrated soup of herbicides, pesticides, added hormones and antibiotics…which do you prefer?)


Supercharge It!


Here are a few tips to significantly ramp up the health benes of your stock:


    • Don’t peel the onion or garlic. Yes, you read that right. The peels of onions and garlic are loaded with antioxidants and will give your stock a rich color. (Only do this with organic onions and garlic though.)


    • Add other anti-inflammatory, cancer-fighting herbs and spices like parsley, turmeric and saffron.


    • After simmering for a couple hours, add 1/4 to 1/3 cup apple cider vinegar. This helps leach more minerals out of the bones.


  • Don’t stop at 3-4 hours cooking time. For the most nutritious broth, leave on the stove for anywhere from 12-72 hours. (I typically do 24-36 hours.) Add water every few hours so the level stays relatively consistent. (If you cook this for many hours and don’t keep adding water, you’ll end up with no liquid at all!)



Want to save money?!  You know all those veggie parts you usually throw away…things like the woody ends of asparagus, radish greens, celery roots, and veggies that are still good but you know you are not going to eat?


Don’t toss them!


Instead, wash and dry them, and then freeze in a ziplock freezer bag. When you are ready to make stock, you’ll have a ready supply of extra veggies.


I can’t say enough about the health benefits of stock or bone broth. Keep a batch in the freezer to have on hand if anyone in your household gets sick. In addition, stock is an amazing way for someone going through cancer treatment to get the nutrition they need, even when they may not feel like eating.



Catch ya at the top



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