Ginger Turmeric Bone Broth Recipe Ultra Healing

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GINGER TURMERIC BONE BROTH RECIPE (ULTRA-HEALING)



Ginger Turmeric Bone Broth Recipe (Ultra-Healing) image

Provided by Elizabeth Rider

Time 12h15m

Number Of Ingredients 15

(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 tablespoon 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.)

Steps:

  • 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: 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.
  • 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 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.

INSTANT POT® BONE BROTH WITH TURMERIC AND GINGER



Instant Pot® Bone Broth with Turmeric and Ginger image

Make this marvelous and nutritious bone broth in your Instant Pot® with your chicken scraps, seasoned with turmeric and ginger; a great complement to a clean eating diet. This broth can be stored in an airtight container in the refrigerator for up to 5 days, or can be frozen for 3 months.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 2h30m

Yield 6

Number Of Ingredients 8

1 chicken carcass
2 carrots, cut in chunks
1 cup chopped celery
1 tablespoon apple cider vinegar
2 teaspoons ground turmeric
3 cloves garlic
1 teaspoon minced fresh ginger root
4 cups warm water, or as needed

Steps:

  • Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Add enough water to cover bones and vegetables in the pot. Close and lock the lid. Select Manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables.

Nutrition Facts : Calories 8.8 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 21.4 mg, Sugar 0.4 g

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