Make Your Own Broth

If you’re like me and you love making soup, you probably go through a lot of store bought broth. It is actually pretty easy to make your own and it’s much cheaper. Plus, you end up using things that might normally go to waste. This can be done with leftover bones from another dinner, or can be made vegetarian with veggie scraps from the kitchen. The other day I read online that it’s a good idea to keep the scraps of all your veggies (that you would normally compost or throw away) in a tupperware container in the freezer and then when you have enough, you can make broth with those pieces.

You may have heard about “bone broth” as a superfood craze that’s hit the world, especially among those who prescribe to the paleo diet. Many companies are selling expensive containers of this broth as a nutritional gold mine. While it seems true that this broth is nutritious, your grandma has probably been making this superfood all her life!

Today I’ll show you how I make broth with leftover turkey bones from a meal my dad made, as well as a quick and tasty vegetable broth.

Leftover Turkey Broth
2 spoon, 2 hours, makes lots


-Turkey Carcass (or chicken or bones from a beef or pork meal)
-1 onion
-5 cloves of garlic
-5 carrots
-5 celery stalks
(or about the same amount of veggie scraps from the kitchen to avoid waste!)
-4 tablespoons apple cider vinegar
-salt & pepper to taste
-Any leftover herbs you have around, parsley is great


-Chop all veggies

-Break down bones so they fit well into the pot
-Put all ingredients into a large pot (or 2 small ones) and fill with water until everything is covered by a few inches
-Bring to an almost boil and then reduce heat to a simmer

-Simmer for 2 hours, skimming any fat off the top every once in a while
-Then strain the soup through a colander to catch the bones and veggies and into a large bowl
-Let the broth cool completely before refrigerating or freezing.

I tend to put it in mason jars (only to the top lip) or into these handy ice cube blocks and freeze for recipes.


Veggie Broth
1 spoon, 1 hour, makes lots


-2 carrots
-2 stalks of celery
(or about the same amount of veggie scraps from the kitchen to avoid waste!)
-1 onion
-8 – 10 cloves of garlic
-Your favourite herbs
-4 tablespoons of apple cider vinegar
-8 cups water
-2 tablespoons oil
-Salt and pepper to taste


-Chop all the veggies

-Heat oil in a large pot
-Cook onions and garlic until translucent
-Add in other veggies and herbs and cook for 5 minutes or until soft
-Add in vinegar, salt and pepper and water and bring to a boil

-Turn heat to low and simmer for 45 minutes to an hour (I like to taste the broth here and see if it needs more time or more seasoning)
-Turn off heat and strain through a colander into a large bowl and let cool before refrigerating or freezing

Again, I keep it in mason jars in the freezer and just take it out as needed.


Thanks for reading! Please let me know if you try these recipes, I’d love to hear your feedback! You can e-mail me at or find me on Facebook!

Happy Cooking



All photos by Laine Young except where indicated.

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