Recipe courtesy of Judi Mills, Certified GAPS Practitioner
Makes 6-8 quarts
1 turkey carcass
2 large onions, chopped
1 leek, cut in half, washed well and roughly chopped
3 large carrots, roughly chopped
4 stalks of celery, roughly chopped
1 pint mushrooms, roughly chopped
2 teaspoons black peppercorns
1 to 2 Tablespoons sea salt (optional, can be made without salt at this point and salt added when broth is used in your recipe) filtered water to cover (no chemicals)
2 to 3 Tablespoons apple cider vinegar or other acid to pull the minerals out of the bones
1 head of garlic, cut in half (optional, you may wish to omit this and use garlic in finished soups instead for more flexibility)
During the last 1 hour of cooking, add:
Handful of fresh rosemary
Handful of fresh thyme
Handful of fresh marjoram
Handful of fresh sage
Half a bunch of parsley, chopped
Place all of the ingredients except the herbs into a large stainless steel pot, at least 10 quart size. Add enough water to just cover the turkey and vegetables.
Cover and bring to a boil, then reduce heat to low and simmer (barely breaking a bubble) for at least 4 hours and preferably up to 12 hours, adding herbs in the last 1 hour. Turn off the heat. Put a large colander over another large pot or bowl. Pour the stock through the colander. Let the vegetables and bones drain for at least 10 minutes.
Transfer broth into 6 to 8 clean quart jars. Leave 1 to 2 inches of space from the top of the jar if you plan to freeze them. You may want to look for canning jars that are designated for freezing—they have straighter sides and are less likely to break from the temperature extremes that can occur. Let the jars cool on the counter until nearly room temperature. Place them in the refrigerator if you plan to use within a week or the freezer for use within 6 months. (You can freeze them uncovered and then cover them after frozen to allow for the expansion that occurs. You may want to remove the lids when thawing as well.)
The broth should gel when cold which shows that it is full of wonderful, healing nutrients. Broth that is gelled will last much longer. Fat will rise to the top of the jar as it chills which also protects the broth and prolongs freshness. Store broth in the refrigerator for 5 to 7 days. If it has not been completely used by then, the broth can be reheated to a boil and simmered for at least 30 minutes to prolong its freshness for another 5 days.