Birds and Beets is a cafe in Gastown (Vancouver, BC) that makes one of the best roast chicken sandwiches I have ever had. The chicken is roasted with Harissa so I thought I’d see what I could reproduce at home. And, because I’m lazy and…
Month: September 2020
I ordered some organic Turkey bones from Pasture to Plate and got a massive turkey carcass and two legs. I forgot about the legs but they wouldn’t have fit in the pot anyway! This recipe uses the Turkey Bone Broth recipe from Epicurious but I changed up the seasonings. I was lucky enough to get a packet of fresh bay leaves from Bon and Lee Roberts (@bonrobertsart and @leerobertsart) so in they went.
Note: If you live in Vancouver and haven’t checked out Pasture to Plate I encourage you to go take a look (and stop by the shop on Commercial Drive). The quality is exceptional.
- 1 turkey carcass (about 2 lbs of bones)
- 20 cups water (to start, you’ll end up adding more as you cook the broth)
- 2 yellow onions, rough chopped
- 4 carrots, rough chopped (yes I know bone broth aficionados are shaking their heads – don’t care, I like carrots)
- 2 stalks celery, rough chopped
- Tbsp kosher salt
- 10 pepper balls
- 4 fresh bay leaves
- 2 allspice balls
- 1 Tbsp dried thyme
- 1 Tbsp dried rosemary
- 2 Tbsp apple cider vinegar
- Preheat your oven to 375°F.
- Spread the carcass and any other pieces out in an even layer in a baking dish or oven proof frying pan.
- Give everything a good grind of salt and some pepper and roast the bones for 45 minutes or until golden.
- Put the bones in a large stockpot.
- Add a couple cups of water to the roasting pan and “deglaze the pan” – you want all the stuff in the pan for your broth.
- Add the pan liquid to your stock pot and the rest of the water to making sure the bones are covered.
- Bring to a boil over medium-high heat, then reduce the heat to medium.
- Start skimming off the scum that rises to the top and throw it away. This will take about 1 hour.
- Add vinegar, peppercorns, allspice balls, bay leaves, thyme, and rosemary.
- Continue to simmer for 2 hours, adding water as necessary to keep the bones covered.
- Add vegetables and continue simmering for another 5 hours. Again, keep adding water a cup at a time to keep the bones covered.
- Turn off the heat, pour through a collander to remove the bones and veg and then strain a second time through cheese cloth in a fine-mesh strainer (it just makes a nicer broth…and allows it to cool down).
- Pour into containers and cool further in an ice bath (or not…me I just let it cool in the fridge with the lids off for about an hour.
- It will keep in the fridge for a week, or you can put it in the freezer and use it later.