Turmeric Chicken Bone Broth
Turmeric Chicken Bone Broth
Ingredients
- 1 1/2 pounds chicken bones, backs, necks, and feet preferred
- 1 yellow onion, large, quartered
- 2 carrots, large, roughly chopped
- 2 celery stalks, roughly chopped
- 2 inches fresh ginger, peeled and sliced
- 2 inches fresh turmeric root, peeled and sliced
- 4 garlic cloves, smashed
- 2 tablespoons apple cider vinegar
- 1 teaspoon black peppercorns
- 1 1/2 teaspoons sea salt
Instructions
- 1
Place the chicken bones in a large stockpot. Add the quartered onion, chopped carrots, chopped celery, sliced ginger, sliced turmeric, smashed garlic cloves, apple cider vinegar, and black peppercorns to the pot.
⏱️ 5 min - 2
Pour enough cold water into the pot to cover all ingredients by at least 1 inch, typically about 8 cups (2 quarts).
⏱️ 2 min - 3
Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, so the broth is just barely simmering. Skim off any foam or scum that rises to the surface during the first hour of simmering.
⏱️ 20 min - 4
Cover the pot and let the broth simmer gently for at least 12 hours, or up to 24 hours, to extract maximum nutrients and gelatin. The longer it simmers, the more potent the broth will be. Ensure the heat remains very low.
⏱️ 720 min - 5
After simmering, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve or colander lined with cheesecloth into a large heatproof bowl or container. Discard the solids.
⏱️ 10 min - 6
Stir in the sea salt until dissolved. Allow the broth to cool completely at room temperature. Once cooled, you can skim off any solidified fat from the surface, if desired, for a leaner broth. For a detox diet, it is recommended to remove as much fat as possible.
⏱️ 3 min - 7
Portion the cooled broth into individual serving containers or jars. Store in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Turmeric Chicken Bone Broth
Ingredients
- 1 1/2 pounds chicken bones, backs, necks, and feet preferred
- 1 yellow onion, large, quartered
- 2 carrots, large, roughly chopped
- 2 celery stalks, roughly chopped
- 2 inches fresh ginger, peeled and sliced
- 2 inches fresh turmeric root, peeled and sliced
- 4 garlic cloves, smashed
- 2 tablespoons apple cider vinegar
- 1 teaspoon black peppercorns
- 1 1/2 teaspoons sea salt
Instructions
- 1
Place the chicken bones in a large stockpot. Add the quartered onion, chopped carrots, chopped celery, sliced ginger, sliced turmeric, smashed garlic cloves, apple cider vinegar, and black peppercorns to the pot.
⏱️ 5 min - 2
Pour enough cold water into the pot to cover all ingredients by at least 1 inch, typically about 8 cups (2 quarts).
⏱️ 2 min - 3
Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, so the broth is just barely simmering. Skim off any foam or scum that rises to the surface during the first hour of simmering.
⏱️ 20 min - 4
Cover the pot and let the broth simmer gently for at least 12 hours, or up to 24 hours, to extract maximum nutrients and gelatin. The longer it simmers, the more potent the broth will be. Ensure the heat remains very low.
⏱️ 720 min - 5
After simmering, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve or colander lined with cheesecloth into a large heatproof bowl or container. Discard the solids.
⏱️ 10 min - 6
Stir in the sea salt until dissolved. Allow the broth to cool completely at room temperature. Once cooled, you can skim off any solidified fat from the surface, if desired, for a leaner broth. For a detox diet, it is recommended to remove as much fat as possible.
⏱️ 3 min - 7
Portion the cooled broth into individual serving containers or jars. Store in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently before serving.
⏱️ 5 min