Bone broth has been a staple food for many cultures all over the world for many centuries. It is extremely nourishing, gut-healing, simple to prepare and very soothing on a cold day. What is most important to me is the fact, that by using left-over bones, you use (almost) all parts of the animal, which, in my opinion, is a sign of respect to the animal whose flesh you eat and a way to cherish the gifts Mother Nature gives us.
Bone broth is extremely healing to the body, especially if you suffer from gut-related diseases like celiac disease or gluten intolerance. There’s no better remedy after getting “glutened” than to leave out all food for a day or two and sip a mug of warm bone broth instead.
There are a lot of different recipes for making bone broth on the internet which all use different aromatics to flavour the broth. The most common aromatics used are celery, onion, carrot and garden herbs which will give you a wonderful European cuisine flavour broth. Today, I want to show you how to make an Asian style flavoured bone broth. The inspiration for the choice of aromatics came from making pho, I just love the flavour and the aroma of this broth so much. Pho broth uses five basic aromatics (charred onion, garlic, ginger, cinnamon and star anise), but today I will show you that even using the first three of the aromatics can give your broth a deep and wonderful flavour. This broth is also wonderful to make congee – an Asian style rice porridge.
I used turkey bones and meat for this recipe, but feel free to swap it for chicken, fish, beef or any other organic bones you can get. The soup pack I purchased contained a turkey neck, turkey wing and turkey meat. I find that using the neck gives the broth a gelatinous consistency, which you wouldn’t get with using wings or legs alone. If you have turkey backs then add that in too, it will also give great flavour to the broth.
As you can see from the pictures, I used an onion, which I cut in half, a piece of organic ginger, which I put with the skin on (if you can’t get organic then just peel the skin off) and two cloves of garlic.
- - turkey parts (neck, wing, giblets, carcass, meat), about 1 kg
- - 1 medium onion
- - 2 thumb sized pieces of ginger
- - 4 large garlic cloves
- - 2 tablespoons of Apple Cider Vinegar or lemon juice
- - 2 liters of filtered water
- - 1 teaspoon of salt
- - Peel and cut the onion in half.
- - Cut up the ginger sideways. If using organic ginger, leave the skin on, otherwise peel the ginger beforehand.
- - Peel the garlic cloves and cut them sideways as well.
- - Take a large pot and put in the vegetables and the ginger. Give the turkey pieces a rinse with cold water and add them to the pot.
- - Add the water, the salt, the vinegar or the lemon juice, cover and bring to the boil on high heat. Reduce to low and simmer for about 6 hours.
- - The liquid will keep evaporating, so depending on if you want a stronger broth leave it as it is, if you want a weaker one, add a bit of water during the cooking process.
- - After about 5 to 6 hours of simmering, your bone broth should be ready. Turn off the heat and let the broth cool to room temperature.
- - After the bone broth has cooled a little, strain the bone broth through a colander. Pour the liquid into mason jars and leave to cool. When already at room temperature, put covered jars of bone broth into the fridge. The bone broth will keep for about a week in the fridge and almost indefinitely in the freezer.
- - I used lemon juice in this recipe, but feel free to replace it with apple cider vinegar. The acid helps extract the minerals from the bones.
- - I add only a small amount of salt during the cooking process. When the broth is ready, you can add more salt to your taste or even add some fish sauce or tamari sauce (gluten-free version of soy sauce).
- - I don't skim my bone broth because I don't care if the broth is not clear but if you want clear golden broth, then skim off the foam from the top of the liquid during the boiling process.
- - Serve the plain bone broth with a teaspoon of apple cider vinegar, chopped spring onions, freshly minced ginger and fresh herbs, such as coriander.