Making Turkey Stock

Once you remove all the meat from your Thanksgiving turkey, put the bones on to simmer right away to make stock to use in soups and sauces for the rest of the holidays and after. It may help keep you and your family from getting the winter colds and flu that always come around.

Homemade stock offers three nutritional benefits that are in readily digestible form:

1. Minerals calcium, magnesium, silicon, sulphur and phosporous and critical trace minerals.

2. Gelatin which is good for many tissues of the body -- cartilage, bones, joints, skin, digestive tract, and muscles including the heart. Gelatin also boosts immunity. The majority of our immune system is located in our gut, and gelatin soothes and heals the intestinal mucosa.

3. Glucosamine and chondroitin sulphates, good for joint maintenance.

Making turkey stock is very easy. Put the carcass in a large pot (1-2 gallons) and cover with water. Add 1/4 cup of vinegar (this will help to release minerals from the bones and cartilage). Bring to a boil over medium to high heat. Reduce to medium to low heat and simmer for 24 hours. Skim off any foam that forms on the surface while simmering. After 24 hours strain out the bones. You'll have a gallon or two of yummy stock.

Easy, healthful, and tasty.