I provided some weight loss tips in my last post, and mentioned that we should all be making some delicious bone broth. Given Christmas is the season of the turkey, the carcass of this festive bird is perfect for making a really nutritional broth, but any other meat bones can be used.

The run up to Christmas usually involves lots of socialising, drinking and generally trying to fit all your work in so you can enjoy a nice Christmas break. Our bodies end up running on adrenaline and then when we finally stop it can all catch up with us.

Bones hold a lot of nourishing minerals, and by boiling them we get to have that in a lovely broth. There is a reason why traditional chicken soup was given when you are ill, as traditionally it would be made by boiling those bones and this stock would provide the base. The nutrients in broth support the immune system so that you make a speedy recovery.

It is also packed with collagen, which helps the body burn fat and build muscle. And it is great at anti-aging, much better than Botox and actually provides long lasting results! As we age, we lose collagen and that causes the skin to lose its elasticity and becomes thinner, causing wrinkles. Using the expensive anti-aging creams do not help to the same degree as it is difficult for your skin to absorb. The collagen in bone broth has already been broken down in the cooking process and is easy to digest, giving you that youthful boost!

Now, if we look at the packaged Chicken soups on the market then you are definitely not getting those nutrients. I checked out the Heinz version for this post and it actually only contains 3% chicken and a whole range of other undesirable ingredients including cornflour, vegetable oil, wheat flour and skimmed milk.

You can simply warm up the broth and drink from a mug (as I do!), or use it as a stock and add it to fresh vegetables and chicken/turkey for a fresh soup, or to stews and casseroles to add a rich and delicious base to the sauce. I sneak it into my son’s food to give him an immune boost over the winter months.

Turkey Bone Broth

Turkey carcuss and bones

1-2 turkey thighs or drumsticks (if leftover)

¼–½ cup apple cider vinegar, depending on the size of the pot

Purified water to just cover the bones and meat in the pot

2–4 carrots, scrubbed and roughly chopped

3 or 4 ribs organic celery, including leafy part, roughly chopped

1 onion, cut into large chunks

1–2 whole cloves garlic

2 teaspoons peppercorns


  1. Place all the bones and meat in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1 inch. Cover the pot and bring to simmer over medium heat.
  1. Add the carrots, celery, onion, garlic and peppercorns and reduce the heat down. You want the broth to barely simmer. Cook for at least 6 hours and up to 8, adding water as needed to ensure the bones are always covered with water. (You may have to add water during the cooking process.)
  1. When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones and meat. Pour the broth through a fine mesh sieve.
  1. Let cool on the counter and refrigerate within 1 hour. You can skim off the fat easily after the broth is chilled, if desired. When chilled, the broth should be very thick, almost jelly like. The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.