Bone Broth: 18 Cozy Ways to Use Every Jar, Starting With the Thanksgiving Turkey Bones

Homemade bone broth is one of the oldest kitchen tricks there is, and it starts with something most of us throw away. Grandma never tossed a chicken carcass or the Thanksgiving turkey bones. She put them in a big pot with an onion, a carrot and a splash of vinegar, let it simmer for hours, and ended up with jars of golden broth that turned into soup all winter. Videos showing how to make it have pulled millions of views on YouTube, and it is easy to see why: it costs almost nothing and tastes far richer than the carton. Below you will find the simple method first, then the slow cooker way, and then 15 cozy recipes that use every jar. Save those bones..

How to Make Bone Broth at Home

Before you toss the turkey bones this year, put them in a pot. That one move turns into a month of soups. Roast the bones first for a deeper flavor, cover them with cold water, add a splash of vinegar and some vegetables, and keep it at a lazy simmer, never a hard boil. The Cleveland Clinic recipe suggests at least six hours, and some cooks go a full day. According to the Cleveland Clinic guide to bone broth, one cup of their version has about 9 grams of protein, though they note there is still not much research behind the bigger health claims. Mostly, it just tastes like home..

You will need: 3 to 4 lb chicken or turkey bones (a roast chicken carcass works), 1 onion halved, 2 carrots, 2 ribs celery, 4 cloves garlic, 2 bay leaves, 1 tsp peppercorns, 2 tbsp apple cider vinegar, a handful of parsley, about 4 quarts cold water, salt to taste.

How to make it: 1. Roast the bones at 425 F for 30 to 40 minutes until browned (optional). 2. Put the bones, vegetables, garlic, bay leaves, peppercorns and vinegar in a big stockpot. 3. Cover with cold water by 2 inches. 4. Bring just to a simmer, skim off any foam, and keep it barely bubbling for 6 to 12 hours, adding water if needed. 5. Strain through a fine sieve. 6. Cool, chill and lift off the fat. 7. Season with salt when you use it.

Turkey Carcass Bone Broth the Day After Thanksgiving

This year, Thanksgiving is on November 26. When the last plate is cleared, break the turkey carcass into pieces so it fits in your biggest pot. The skin, wing tips and any scraps all go in. By Saturday you will have a pot of turkey bone broth ready for leftover soups. Do you save the carcass, or does it go out with the trash?

You will need: 1 turkey carcass broken up, 1 onion quartered, 2 carrots, 2 ribs celery, 2 bay leaves, 1 tsp peppercorns, a few sprigs thyme, 2 tbsp vinegar, cold water to cover.

How to make it: 1. Pull off any meat you want to save. 2. Break the carcass into pieces and put it in a large pot. 3. Add the vegetables, herbs and vinegar. 4. Cover with cold water. 5. Simmer gently for 4 to 8 hours. 6. Strain, cool quickly and refrigerate within 2 hours.

Slow Cooker Bone Broth While You Sleep

The slow cooker is made for this. Load it up at night, set it on low, and wake up to a kitchen that smells like Sunday. There is no pot to watch and no risk of it boiling over. Strain it in the morning, and the slow cooker bone broth is ready for the fridge before work.

You will need: 2 to 3 lb chicken bones or wings, 1 onion, 2 carrots, 2 ribs celery, 3 cloves garlic, 1 bay leaf, 1 tbsp apple cider vinegar, 1/2 tsp peppercorns, water to fill to 1 inch below the rim.

How to make it: 1. Put the bones and vegetables in a 6 quart slow cooker. 2. Add vinegar, bay leaf and peppercorns. 3. Fill with water. 4. Cook on low for 12 to 24 hours. 5. Strain through a sieve into a large bowl. 6. Cool, then chill and skim.

A Mug of Sipping Broth With Ginger

On a cold afternoon, a warm mug of bone broth can feel better than a cup of coffee. Heat it with fresh ginger, a little garlic and green onion, and sip it slowly. It is warm, savory and filling. Would you try a mug of broth instead of your afternoon snack?

You will need: 2 cups broth, 3 thin slices fresh ginger, 1 small clove garlic smashed, 1 green onion sliced, 1 tsp soy sauce or a pinch of salt, a squeeze of lemon, chopped parsley.

How to make it: 1. Add broth, ginger and garlic to a small pot. 2. Simmer for 5 minutes. 3. Remove the ginger and garlic. 4. Season with soy sauce or salt. 5. Pour into a mug or bowl. 6. Add green onion, parsley and lemon.

Classic Chicken Noodle Soup With Bone Broth

This is the soup homemade broth was made for. With real broth as the base, chicken noodle soup tastes rich and full instead of thin and salty. Add the noodles at the end so they stay tender. Wide egg noodles or thin spaghetti: which team are you on?

You will need: 8 cups broth, 2 cups cooked shredded chicken, 2 carrots sliced, 2 ribs celery sliced, 1 onion diced, 2 tbsp butter, 3 cups egg noodles, 1 tsp dried thyme, salt, pepper, fresh dill or parsley.

How to make it: 1. Melt butter and cook onion, carrots and celery for 6 minutes. 2. Add broth and thyme and bring to a boil. 3. Simmer 10 minutes. 4. Add noodles and cook 6 to 8 minutes. 5. Stir in the chicken. 6. Season and top with dill.

Creamy Turkey and Wild Rice Soup

A Minnesota classic, and a perfect home for leftover turkey. Wild rice gives every spoonful a nutty chew, and a little cream makes it silky without being heavy. Make a big pot of this turkey soup on the weekend and lunch is set for days.

You will need: 8 cups turkey broth, 1 cup wild rice rinsed, 3 cups cooked turkey chopped, 1 onion, 2 carrots, 2 ribs celery, 8 oz mushrooms sliced, 4 tbsp butter, 1/4 cup flour, 1 cup half and half, thyme, salt, pepper.

How to make it: 1. Simmer wild rice in 3 cups of the broth for 45 minutes. 2. Cook onion, carrots, celery and mushrooms in butter. 3. Stir in flour for 1 minute. 4. Whisk in the rest of the broth. 5. Add the rice, turkey and thyme and simmer 15 minutes. 6. Stir in half and half and season.

Creamy Risotto Cooked in Bone Broth

Risotto is just rice, broth and patience, so the better the broth, the better the risotto. Ladle in warm bone broth a little at a time and stir until the rice turns creamy. Add sauteed shrimp, peas or mushrooms on top to make it a meal.

You will need: 6 cups warm broth, 1 1/2 cups Arborio rice, 1 small onion diced, 2 tbsp olive oil, 2 tbsp butter, 1/2 cup grated Parmesan, 1/2 lb shrimp or 1 cup peas, salt, pepper, lemon zest.

How to make it: 1. Cook onion in olive oil for 4 minutes. 2. Add rice and toast 2 minutes. 3. Add 1 ladle of warm broth and stir until absorbed. 4. Keep adding broth one ladle at a time for 18 to 20 minutes. 5. Stir in butter and Parmesan. 6. Top with cooked shrimp or peas and lemon zest.

Make-Ahead Turkey Gravy With Homemade Broth

Take one job off your Thanksgiving Day list. Make the gravy a few days early with homemade bone broth, and stir in the pan drippings when the turkey comes out. It reheats smooth and lump free. Who makes the gravy in your family?

You will need: 4 cups turkey or chicken broth, 6 tbsp butter, 1/2 cup flour, 1 tsp fresh thyme, 1/2 tsp black pepper, 1 tsp soy sauce or Worcestershire, salt, pan drippings on the day (optional).

How to make it: 1. Melt butter in a saucepan over medium heat. 2. Whisk in flour and cook 3 to 5 minutes until golden. 3. Slowly whisk in warm broth. 4. Add thyme, pepper and soy sauce. 5. Simmer 10 minutes until thick. 6. Cool and refrigerate up to 3 days, then reheat with drippings.

French Onion Soup With Beef Bone Broth

Beef bone broth is the secret to a bistro style French onion soup. The onions cook low and slow until they are deep brown and sweet, then simmer in the broth. A slice of toasted bread and a blanket of melted Gruyere finish it off. It takes time, but almost all of it is hands off.

You will need: 4 large yellow onions sliced thin, 4 tbsp butter, 1 tsp sugar, 1 tsp salt, 6 cups beef broth, 1 tsp fresh thyme, 1 bay leaf, 1 tbsp Worcestershire sauce, 6 slices baguette toasted, 2 cups shredded Gruyere.

How to make it: 1. Cook onions in butter with sugar and salt over medium low heat for 45 to 60 minutes, stirring often. 2. Add broth, thyme, bay leaf and Worcestershire. 3. Simmer 20 minutes. 4. Ladle into oven safe crocks. 5. Top with toast and cheese. 6. Broil 2 to 3 minutes until bubbly.

Bone Broth Ramen With a Jammy Egg

Skip the seasoning packet. Simmer the noodles in seasoned bone broth with garlic, ginger and soy sauce, then add whatever toppings you love. A soft egg with a jammy yolk is a must. Shrimp, bok choy and green onions make it feel like a restaurant bowl.

You will need: 4 cups broth, 2 tbsp soy sauce, 1 tbsp miso (optional), 1 tsp grated ginger, 1 clove garlic, 2 bundles ramen noodles, 2 eggs, 1 baby bok choy halved, 6 shrimp, sliced green onion, sesame oil.

How to make it: 1. Boil eggs for 6 1/2 minutes, then cool in ice water and peel. 2. Simmer broth with soy sauce, miso, ginger and garlic for 10 minutes. 3. Add bok choy and shrimp and cook 3 minutes. 4. Cook noodles separately and drain. 5. Divide noodles into bowls and ladle broth over. 6. Top with halved eggs, green onion and sesame oil.

Matzo Ball Soup Made With Homemade Broth

Many Jewish families call it the ultimate comfort soup, and Hanukkah starts on December 4 this year. Fluffy matzo balls simmer right in golden chicken broth with carrots and dill. Some families add noodles too. Do you like your matzo balls light and fluffy or firm and dense?

You will need: 2 large eggs, 2 tbsp oil or schmaltz, 1/2 cup matzo meal, 1 tsp salt, 2 tbsp broth or seltzer, 8 cups chicken broth, 2 carrots sliced, fresh dill, cooked egg noodles (optional).

How to make it: 1. Whisk eggs, oil, salt and broth. 2. Stir in matzo meal and chill 30 minutes. 3. With wet hands, roll into 1 inch balls. 4. Drop into simmering broth with the carrots. 5. Cover and simmer 30 to 35 minutes. 6. Add noodles if you like and top with dill.

White Beans and Greens Braised in Bone Broth

Beans and greens is a cheap, filling supper that tastes much richer when it simmers in bone broth. Use kale, chard or spinach and canned white beans, and it is ready in 20 minutes. Soak up the brothy bottom of the bowl with crusty bread. Would you make this a side or the whole dinner?

You will need: 2 cans (15 oz) white beans drained, 1 bunch kale or chard chopped, 3 cloves garlic sliced, 3 tbsp olive oil, 2 cups broth, 1/4 tsp red pepper flakes, 1 tbsp lemon juice, grated Parmesan, toasted bread.

How to make it: 1. Warm olive oil and cook garlic and pepper flakes for 1 minute. 2. Add greens and stir until wilted. 3. Add beans and broth. 4. Simmer 10 to 12 minutes, mashing a few beans. 5. Stir in lemon juice and season. 6. Top with Parmesan and serve with bread.

10 Minute Egg Drop Soup

Egg drop soup is faster than takeout and only needs a few ingredients. Bring seasoned bone broth to a simmer, thicken it slightly, and slowly drizzle in beaten eggs while you stir. The eggs turn into silky ribbons. It is a great way to use the last jar in the fridge.

You will need: 4 cups broth, 1 tsp soy sauce, 1/2 tsp grated ginger, 1/4 tsp white pepper, 1 tbsp cornstarch mixed with 2 tbsp water, 3 eggs beaten, 2 green onions sliced, a few drops sesame oil.

How to make it: 1. Simmer broth with soy sauce, ginger and pepper for 3 minutes. 2. Stir in the cornstarch mix and cook 1 minute. 3. Stir the soup in a circle. 4. Slowly drizzle in the eggs. 5. Turn off the heat after 30 seconds. 6. Add green onions and sesame oil.

Vegetable Barley Soup for Cold Nights

Hearty and cheap, vegetable barley soup is one of the best ways to stretch a pot of bone broth. Pearl barley plumps up as it simmers and makes the soup thick and filling. Clean out the crisper drawer: carrots, celery, green beans and a can of tomatoes all go in. For more protein packed bowls, try our high protein soups for cozy nights.

You will need: 8 cups broth, 3/4 cup pearl barley rinsed, 1 onion, 2 carrots, 2 ribs celery, 1 cup green beans cut, 1 can (14.5 oz) diced tomatoes, 2 cloves garlic, 1 tsp Italian seasoning, 2 tbsp olive oil, salt, pepper, parsley.

How to make it: 1. Cook onion, carrots and celery in olive oil for 6 minutes. 2. Add garlic for 1 minute. 3. Add broth, barley, tomatoes and seasoning. 4. Simmer 40 minutes until the barley is tender. 5. Add green beans for the last 10 minutes. 6. Season and top with parsley.

Shortcut Pho Style Noodle Bowl

Real pho broth takes hours, but you can get close on a weeknight by warming bone broth with toasted spices. Star anise, cinnamon, ginger and onion do the heavy lifting. Pour it over rice noodles with tofu or thin sliced beef and pile on fresh herbs, lime and a little chili.

You will need: 6 cups broth, 1 onion halved, 2 inch piece ginger sliced, 2 star anise, 1 cinnamon stick, 3 cloves, 1 tbsp fish sauce, 1 tsp sugar, 8 oz rice noodles, tofu or thin sliced beef, basil, cilantro, bean sprouts, lime.

How to make it: 1. Char the onion and ginger in a dry pan. 2. Toast the spices for 1 minute. 3. Add broth, onion and ginger and simmer 30 minutes. 4. Strain and season with fish sauce and sugar. 5. Soak or cook rice noodles. 6. Assemble bowls with tofu or beef, then pour hot broth over and add herbs and lime.

Chicken Meatball Noodle Soup

Little chicken meatballs poached right in bone broth make a soup that kids and grown ups both love. The meatballs stay tender because they cook gently in the simmering broth. Add thin noodles and a handful of greens, and dinner is done in 30 minutes.

You will need: 1 lb ground chicken, 1/3 cup breadcrumbs, 1 egg, 2 tbsp grated Parmesan, 1 clove garlic grated, 1/2 tsp salt, 8 cups broth, 4 oz thin noodles, 2 cups baby spinach, sliced green onion.

How to make it: 1. Mix chicken, breadcrumbs, egg, Parmesan, garlic and salt. 2. Roll into 1 inch balls. 3. Bring broth to a gentle simmer. 4. Drop in the meatballs and cook 10 minutes. 5. Add noodles and cook until tender. 6. Stir in spinach and top with green onion.

Homemade Stuffing Moistened With Bone Broth

Good stuffing needs good broth. Homemade bone broth makes the bread cubes taste savory and rich, and it keeps the inside moist while the top turns crisp. Bake it in a dish so everyone gets a crunchy corner. Stuffing or dressing: what does your family call it?

You will need: 1 loaf (about 1 lb) day old bread cubed, 1/2 cup butter, 1 onion diced, 3 ribs celery diced, 2 tsp dried sage, 1 tsp thyme, 1/4 cup parsley, 2 eggs, 2 1/2 to 3 cups broth, salt, pepper.

How to make it: 1. Heat the oven to 350 F and dry the bread cubes on a sheet pan for 15 minutes. 2. Cook onion and celery in butter until soft. 3. Toss with bread, herbs, salt and pepper. 4. Whisk eggs with 2 1/2 cups broth and pour over. 5. Add more broth if dry. 6. Bake covered 25 minutes, then uncovered 20 minutes until golden.

How to Store Bone Broth So Nothing Goes to Waste

Food safety matters with broth. Cool it fast by setting the pot in a sink of ice water, and get it in the fridge within 2 hours. Use it within 3 to 4 days, or freeze it. Freeze some in ice cube trays for small jobs like pan sauces, and leave headspace in jars so they do not crack. If you watch your sodium or have kidney disease, talk to your doctor and salt your broth lightly. Which recipe will you make first?

You will need: Cooled broth, ice cube trays or silicone molds, glass jars or freezer containers, freezer bags, a marker for dates.

How to make it: 1. Cool the strained broth in an ice water bath, stirring often. 2. Refrigerate within 2 hours. 3. Skim off the fat once chilled. 4. Pour some into ice cube trays and freeze, then move the cubes to a bag. 5. Fill jars, leaving 1 inch of headspace. 6. Label with the date and freeze up to 3 months.