This Ginger Turmeric Bone Broth recipe is delicious, ultra-healing, and easy to make. We like to make it in a slow cooker to make life easy, but you can let it simmer on the stove if that works better for you.
(use naturally raised and/or organic ingredients when possible)
- 1 (cooked chicken) carcass, meat removed and reserved for another recipe; use the bones, skin and all pieces of the chicken besides the meat in your bone broth
- 2 chicken feet from the butcher counter (optional—omit if you can’t find it)
- 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*
- 3–5 one-inch pieces of fresh ginger
- 1/2 teaspoon whole black peppercorns
- 2 tablespoons apple cider vinegar
- 2 teaspoons sea salt (optional, add more or less once broth is finished)
- enough filtered water to fill the pot
- (If roasting the chicken for this recipe, 2 tablespoons extra virgin olive oil plus enough salt and pepper to season the outside of the chicken.)
- Step 1: If roasting the chicken for this recipe, preheat the oven to 400F. If not move to Step 3.
- Step 2: Make a simple roasted chicken to reserve the meat for another recipe and use the bones, skin and all parts of the chicken except the meat to make your bone broth. (See note below for a simple roasted chicken recipe if needed)
- Step 3: Preferred Slow Cooker Method: In a 6-quart slow cooker, add the bones, skin, and everything leftover from the chicken after you removed the meat. Add all broth ingredients and enough filtered water to cover, about 1/2 inch from the top of the pot. Cover (do not lock the cover if your slow-cooker lid has locks, those are just for transport) and set to high for 3-4 hours, or until the water comes to a simmer. Turn to low and let simmer 12-24 hours, or overnight.
Stove-top method: Follow the same instructions using a 6-quart or larger stock pot with a lid on the stovetop. Add all ingredients to the pot then bring to a boil and reduce to simmer. It’s best to do this in a slow cooker for safety and ease, but you can do this on a stovetop if you prefer and let the bone broth simmer 12-24 hours on low on the stovetop using caution that the stove is on for that long.
- Step 4: Strain broth through a fine-mesh strainer or cheese cloth (I find the fine mesh strainer to be easier). Discard everything else that was in the pot.
- Step 5: Use your stock as the base of a soup or pour it into mason jars to enjoy all week. Let the broth come to room temperature before putting in the refrigerator. It will keep in airtight glass containers with lids (I like to use mason jars) for up to 5 days, and frozen up to 6 months.
– If roasting a chicken for this recipe:
Remove the giblets and all paper from the inside cavity of the bird and discard. To season the chicken while it cooks, brush the outside of the chicken with a few tablespoons of extra virgin olive oil, sea salt, and freshly ground black pepper to coat. You’ll use about 2 tablespoons of extra virgin olive oil, 2 teaspoons of sea salt and a teaspoon of freshly ground black pepper. Roast at 400F for about 60 to 70 minutes, until a meat thermometer reads 165F in the middle of the breast and the juices run clear. Remove from the oven and let rest for 20 minutes. Remove the meat and reserve for another recipe.
– Simple Bone Broth Soup Idea:
Use your bone broth as the base of any soup or use this simple method: Return the broth to a big stockpot. Chop the reserved chicken meat, 1-2 carrots, 1-2 stalks of celery and 1 cup of already cooked rice noodles (optional) to the pot. Simmer on low for 20 minutes until the carrot and celery are cooked. Season to taste with sea salt and freshly ground black pepper and enjoy.
*Some readers commented that 1 tablespoon of turmeric made their stock bitter so I recently modified this recipe to use 1 ½ teaspoons of ground turmeric instead of a full tablespoon. Use more if desired.
Keywords: Bone Broth Recipe