Turkey roasters make preparing large amounts of any kind of bone broth a snap. You have nearly perfect temperature control with a turkey roaster, so no more scorched broth flavors as in a crockpot. This recipe is sized for an 18 quart turkey roaster. Yet this recipe is very different from my other recipes. Rather than asking for a chicken carcass or two beef bones, the recipe is dependent on knowing the weight of your meat and bone ingredients. Check the labels on your meat and bone ingredients to discover the approximate weights or use a home scale. Don’t worry if the amount of bones you have is a few pounds heavier than what is stated in the recipe. But if you have less than what is recommended, you may wish to add 10 to 12 hours to your cook time or add some meat to help make up the difference in flavor. You can use this recipe for chicken, turkey, beef, pork, lamb, mutton, elk, venison, moose… the list is endless. You could even use it for a giraffe if that is your thing and you can get your hands on one. I don’t judge.
Yield: Depends on the size of your roaster. This recipe is sized for a 18 pound roaster.
Prep Time: 20 minutes
Cook Time: At least 24 hours and beyond, depending on desired strength and preference
Special Equipment: 18 pound roaster; wire strainer, colander, or coffee filter for removing vegetables and bones from broth. Optional: cheesecloth for straining finished broth
7 to 8 pounds of bones, meat, and skin from the animal of your choice
4 yellow onions, sliced in half, including onion ends and onion skins to add color and nutrients
8 large carrots, heirloom if available
1/2 pound of celery, roughly chopped in 3″ pieces
Leaves from 1 pound celery
1 full bunch of parsley, chopped in half
3 medium heads of garlic, sliced horizontally across head
4 bay leaves
1 TBSP black or mixed peppercorns
2 TBSP dried or fresh herbs such as thyme, rosemary, herbes de Provence, or Italian seasoning. Other types of herbs and spices entirely optional
Salt and pepper to taste
1/2 cup powdered kelp (optional)
1 cup vinegar, lemon juice, or wine (optional)
1/4 cup red cabbage OR several red and yellow onion skins to add color and nutrients (optional)
1 TBSP ground turmeric to add color and nutrients (optional)
OPTIONAL PRE-STEP 1: If you wish to roast your bones, place them in an oven-safe skillet or casserole dish at 350 degrees F for 45 minutes. When roasting is complete, set bones aside and tip any juices into the roaster. Add a few cups of water to the skillet or casserole dish; stir until pan drippings have dissolved into water. Add water to the pot.
OPTIONAL PRE-STEP 2: Soak bones for 1 hour in 1 cup vinegar, lemon juice, or wine to help extract nutrients. Discard all but 4 TBSP vinegar. Add bones and 4 TBSP vinegar to pot.
1. Place all ingredients in covered roaster. Add water until you reach the fill line on the inside of your roaster. Set roaster at 220 F initially.
2. Once the water is at a full boil in your roaster, reduce the heat to 205 to 210 F. The ideal temperature for broth is 208-210 degrees F. If you have a thermometer, adjust the heat to bring contents to the target temperature. If not, adjust heat so that you see a bubble or two every minute or so. It is not ideal for the broth to boil, but if it does for a short period of time, this is not a big deal.
3. Check the stock after 20 minutes. Adjust heat as needed.
4. At 60 to 75 minutes, if you would like to remove meat from bones, you may do so. Check meat to ensure it has fully cooked. If desired, remove meat and store in refrigerator or freezer for later use in other recipes. Return all skin, bones, connective tissues, and other parts to the roaster.
5. Maintain the temperature of your roaster at just below a boil for a minimum of 24 hours. Taste broth, and decide if you want flavors to intensify. Depending on preference, you can allow the broth to continue cooking for several days. Observe the limits in your roaster’s user guide. Stir as needed. Frequent stirring should not be needed if temperature is well managed.
6. When time is up, turn off the roaster. Cool until the broth is at a comfortable temperature for handling. Do not let broth cool below 160 degrees without refrigeration.
7. Pour broth through a wire mesh strainer, colander, or coffee filter. Line the strainer with cheesecloth if desired. Discard remnants unless you plan to use them again. If you wish to remove fat, cool stock overnight in smaller containers in the refrigerator. I do not recommend removing the fat, but if you wish to do so, use a spoon to scrape fat from the surface – and save fat for frying and flavoring. Salt and pepper the broth to taste.
8. Use freezer bags or other containers to store stock in different amounts according to how you will use it. A mixture of 1, 2, 4, and 8 cup containers is handy for recipes.
Recipe Source: http://www.BrothWhisperer.com