Ginger Turmeric Chicken Bone Broth
Ginger Turmeric Chicken Bone Broth
Ingredients
For the Bone Broth
- 3 pounds chicken bones, a mix of carcasses, backs, wings, and feet
- 16 cups cold water
- 1 yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 inches fresh ginger, sliced
- 2 inches fresh turmeric, sliced
- 4 garlic cloves, smashed
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange the chicken bones in a single layer on a baking sheet. Roast for 20-25 minutes, or until lightly browned. This step adds depth of flavor to the broth.
⏱️ 25 min•🌡️ 400
- 2
Transfer the roasted bones to a large stockpot (at least 8-quart capacity). Add the cold water, quartered onion, chopped carrots, chopped celery, sliced ginger, sliced turmeric, smashed garlic, apple cider vinegar, bay leaves, and black peppercorns to the pot.
⏱️ 5 min
- 3
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover partially, and let it simmer gently for at least 6 hours, or up to 24 hours for a richer broth. Skim off any foam or impurities that rise to the surface during the first hour of simmering.
⏱️ 360 min
- 4
After simmering, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve or a colander lined with cheesecloth into a large heatproof bowl or container. Discard the solids.
⏱️ 10 min
- 5
Season the strained broth with sea salt to taste. Allow the broth to cool completely before transferring it to airtight containers. You can refrigerate it for up to 5 days or freeze it for several months.
⏱️ 30 min
- 6
Serve the warm bone broth as a nourishing drink, or use it as a base for soups, stews, or other recipes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Turmeric Chicken Bone Broth
Ingredients
For the Bone Broth
- 3 pounds chicken bones, a mix of carcasses, backs, wings, and feet
- 16 cups cold water
- 1 yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 inches fresh ginger, sliced
- 2 inches fresh turmeric, sliced
- 4 garlic cloves, smashed
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange the chicken bones in a single layer on a baking sheet. Roast for 20-25 minutes, or until lightly browned. This step adds depth of flavor to the broth.
⏱️ 25 min•🌡️ 400 - 2
Transfer the roasted bones to a large stockpot (at least 8-quart capacity). Add the cold water, quartered onion, chopped carrots, chopped celery, sliced ginger, sliced turmeric, smashed garlic, apple cider vinegar, bay leaves, and black peppercorns to the pot.
⏱️ 5 min - 3
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover partially, and let it simmer gently for at least 6 hours, or up to 24 hours for a richer broth. Skim off any foam or impurities that rise to the surface during the first hour of simmering.
⏱️ 360 min - 4
After simmering, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve or a colander lined with cheesecloth into a large heatproof bowl or container. Discard the solids.
⏱️ 10 min - 5
Season the strained broth with sea salt to taste. Allow the broth to cool completely before transferring it to airtight containers. You can refrigerate it for up to 5 days or freeze it for several months.
⏱️ 30 min - 6
Serve the warm bone broth as a nourishing drink, or use it as a base for soups, stews, or other recipes.
⏱️ 5 min