Second Day Brodo

Using leftover turkey carcass, Chef Zeb Stevenson of Watershed on Peachtree crafts a second day brodo that is the perfect cure for Thanksgiving Day’s over indulgences. A simple bone broth soup garnished with roasted garlic, a float of coconut oil and slivers of ginger is healthy and incredibly tasty.

Second Day Brodo Recipe

Ingredients

For the Brodo:

  • Carcass and extra meat from the Holiday Turkey
  • 2 qts Water
  • 2 Tbs Apple Cider Vinegar
  • 1 cup Onion (large dice)
  • ½ cup Carrot (rough chopped into ½” lengths)
  • ½ cup Celery (rough chopped into 1/2” lengths)
  • 1 Bay Leaf
  • 1 Tbs Salt

For the Roasted Garlic:

  • ½ cup Whole Garlic Cloves
  • 1 Tbs Olive Oil
  • Pinch of Salt

To finish the dish:

  • Fresh Ginger (peeled and cut into matchstick-sized batons) – about 12 per serving
  • Virgin Coconut Oil – about 1 tsp per serving
  • Roasted Garlic – 3 cloves per serving (depending on their size and your love of garlic)

Directions

For the Brodo:

Break the carcass into small pieces and place in a large stockpot with the water and vinegar. Bring to a boil and then reduce to a simmer. During the boiling a frothy layer will rise to the top. Skim this off so that the finished broth doesn’t become overly cloudy and “mucky” tasting.

Simmer 6 hours over gently heat. Be sure to skim the broth regularly to remove any fat or particles that might accumulate. If the level of the water drops below the bones during simmering, feel free to add water to bring the level back up.

After 6 hours add the remaining ingredients and simmer for an additional 30 minutes.

Strain the liquid out through a fine strainer and return it to the stove. Bring to a moderate boil and cook until the volume has been reduced to 1 quart. This step will intensify the flavors of the broth.

For the Roasted Garlic:

Heat oven to 325. Toss the garlic in the oil and salt and wrap in aluminum foil. Roast in the oven for 20 minutes until the garlic cloves are lightly browned and softened.

To finish the dish:

Place the ginger, coconut fat and garlic in the bottom of a soup bowl and pour 6 ounces of the hot brodo over. Let the ginger and garlic steep for 2 minutes and enjoy!