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Turmeric Ginger Bone Broth Recipe



Not feeling as well as usual in the colder months? Get your vitamin D checked to make sure it’s in the 60s-80s to help with immune strength.

If you would like a healthy aid to keep immunity strong this winter, here’s a comforting broth to help heal and has tons of collagen! (use naturally raised and/or organic ingredients when possible)


Recipe:

- 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

- 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


Method:

1. In a 6-quart slow cooker, add the bones, skin, and everything leftover from the chicken after you removed the meat.

2. Add all broth ingredients and enough filtered water to cover, about 1/2 inch from the top of the pot.

3. 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.

4. Turn to low and let simmer 12-24 hours, or overnight.


Stove-top method:

1. Follow the same instructions using a 6-quart or larger stock pot with a lid on the stovetop.

2. 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.

3. 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.

4. 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.

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