Description
This chicken bone broth recipe is rich, nourishing, and infused with ginger and turmeric for added flavor and anti-inflammatory benefits. Use it for sipping, soups, or cooking grains — it’s easy to make and naturally healing.
Ingredients
- 1 cooked chicken carcass, meat removed and reserved for another recipe (use the bones, skin, and all pieces besides the meat in your bone broth)
- Optional: 2-3 chicken feet from the butcher counter (omit if you can’t find them)
- 1 white or yellow onion, quartered
- 2 carrots, scrubbed or peeled and cut in half
- 2 celery stalks, cut in half
- 4 garlic cloves, smashed open or cut in half
- 1 large bay leaf
- 1 1/2 teaspoons ground turmeric*
- 1 large piece of fresh ginger (about 3-5 inches), cut into 1-inch pieces
- 1/2 teaspoon whole black peppercorns
- 2 tablespoons apple cider vinegar or distilled white vinegar
- 2 teaspoons sea salt or Kosher salt (more to taste if needed after cooking)
- Enough filtered water to fill the pot
If roasting the chicken for this recipe:
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper, to season the outside of the chicken
For serving (optional):
- fresh lemon juice or lime juice, if sipping in a mug
Instructions
If roasting the chicken first (recommended for best flavor):
Preheat the oven to 400°F (200°C). Rub the outside of the chicken with 2 tablespoons olive oil, salt, and pepper. Roast until cooked through. Remove and reserve the meat for another recipe, then use all bones, skin, and leftover parts for the broth.
- Assemble ingredients: Place the chicken carcass (and optional chicken feet) into a 6-quart slow cooker or large stock pot. Add onion, carrots, celery, garlic, bay leaf, turmeric, ginger, peppercorns, vinegar, and sea salt.
- Slow Cooker Method (Preferred): Add enough filtered water to cover, leaving about ½ inch from the top of the pot. Cover (do not lock the lid if your slow cooker has locks). Set to high for 3–4 hours, or until the water comes to a simmer. Reduce to low and let simmer 12–24 hours, or overnight.
- Stovetop Method: Use a 6-quart (or larger) stockpot with a lid. Add all ingredients and enough water to cover. Bring to a boil, then reduce the heat and simmer gently for 12–24 hours. Keep the lid on and use caution if simmering on a stovetop for this long—this is why the slow cooker is preferred.
- Strain and store: Once finished, strain the broth through a fine-mesh sieve or cheesecloth into a large bowl. Discard solids. Season with additional sea salt to taste. Store in glass jars in the refrigerator up to 5 days, or freeze up to 3 months.
- Serve: Enjoy hot in a mug with a squeeze of fresh lemon or lime, or use as the base for soups and stews.
- Store: Transfer cooled broth to freezer-safe containers. Refrigerate up to 5 days, or freeze up to 3 months.
Notes
If roasting a chicken for this recipe (recommended for best flavor):
- Preheat the oven to 400°F (200°C).
- Remove the giblets and all paper from the inside cavity of the bird and discard.
- Brush the outside of the chicken with 2 tablespoons olive oil, 2 teaspoons sea salt, and 1 teaspoon freshly ground black pepper.
- Roast 60–70 minutes, until a meat thermometer reads 165°F (74°C) in the middle of the breast and the juices run clear.
- Remove from the oven, let rest 20 minutes, then remove the meat and reserve for another recipe. Use all bones, skin, and leftover parts for the broth.
Simple Anti-Inflammatory Bone Broth Soup Idea
Return the broth to a large stockpot. Chop the reserved chicken meat, 1–2 carrots, 1–2 celery stalks, and 1 cup cooked rice or noodles (optional). Simmer on low 20 minutes, until the carrot and celery are tender. Season with sea salt and black pepper to taste.
Tips:
- Some readers commented that 1 tablespoon of turmeric made their stock slightly bitter. I’ve updated this recipe to use 1 ½ teaspoons ground turmeric instead. Use more if desired.
- Freeze in ice cube trays for single servings.
- Don’t reuse the overcooked veggies—their nutrients are already in the broth.
