ou've heard me talk about my Nanny before, especially if you've read or maybe even made her brownie recipe. Side note: if you haven't made the brownie recipe, start cooking this bone broth and then head over to brownie land and make them so you have dessert ready for after dinner. Now, let's get to the soup for a moment because, for the first time, I got my hands on her recipe. In true great-grandma form, this homemade soup recipe is not about precise measurements. The quantities are generally based on your ingredients and how much meat you have left over. This brings up my existing challenge with this homemade soup; I'll need years and years of practice to get my soup anywhere near as good as hers. We all will, but, for now, I'll share her secrets with you and hope that you can keep practicing to knock this bone broth recipe out of the park.
- One chicken or turkey carcass
- 2 tsp pickling spice
- 2 large bay leaves
- 1-2 onions, roughly chopped
- 3-4 carrots, roughly chopped
- 3 Tbsp white vinegar
- Break up your chicken or turkey carcass and place it into a 6.5+ quart pot.
- Fill the pot with water until it just covers the carcass. Add your veggies, spices, and vinegar to this mixture as well.
- Turn your heat up higher to get your pot to a simmer. Once it’s simmering, reduce the heat to low and let simmer for 1 hour with a lid on.
- Turn the heat off, and let the pot sit out for 4+ hours.
- Strain your bone broth into a container and let cool fully before putting it in the fridge.
- Leave it in the fridge overnight. The next morning, the fat will have risen to the top and you will be able to skim it off.
- Heat it up and enjoy it with your favourite noodles, veggies, or meat.