Ginger Turmeric Chicken Bone Broth is one of my favorite recipes! It’s packed with vitamins, minerals, antioxidants, and collagen, making it a fantastic source of protein.
Bone broth is renowned for its health benefits, including reducing inflammation, supporting gut health, and keeping you hydrated. Plus, the rich, savory flavor is simply delicious!
With its hydrating properties and collagen content, it promotes healthy joints, skin, and overall wellness. It’s my go-to remedy for staying healthy and hydrated throughout the fall and winter months.
If you’ve never made homemade bone broth before, be sure to check out my detailed post on how to create the perfect chicken broth or stock. There, you’ll find variations on this method and learn more about the benefits of making it yourself.
CHICKEN BONE BROTH
Chicken broth, stock, and bone broth are similar but differ slightly in cooking time and ingredients, which affect their flavor and collagen content.
All three are made by simmering animal bones, meat, and aromatics in water. Broth has the shortest cooking time, while stock simmers longer to develop a deeper flavor. Many people use the terms broth and stock interchangeably. Bone broth is simmered the longest to extract collagen, often including a small amount of vinegar to enhance the extraction process. While all three share similar flavors and nutritional benefits, bone broth stands out as being richer in nutrients and collagen.
Homemade bone broth is packed with collagen, nutrients, and hydration, making it particularly beneficial for gut health, digestive issues, and immune support.
In this recipe, I’ve swapped traditional American chicken stock herbs, like thyme, parsley, and rosemary, for ginger and turmeric, adding a unique twist to the flavor.
There are countless ways to create delicious bone broth at home. You can stick to a traditional recipe, try something different like this ginger turmeric bone broth, or even experiment with ingredients such as lemongrass and whole star anise to make Pho (Vietnamese bone broth soup) at home.
INGREDIENTS
(Use naturally raised and/or organic ingredients when possible)
- 1 cooked chicken carcass, with meat removed and reserved for another recipe; use the bones, skin, and all other parts of the chicken except the meat for the broth
- 2 chicken feet (optional; omit if unavailable)
- 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 or halved
- 1 large bay leaf
- 1 ½ teaspoons ground turmeric*
- 3–5 one-inch pieces of fresh ginger
- ½ teaspoon whole black peppercorns
- 2 tablespoons apple cider vinegar
- 2 teaspoons sea salt (optional; adjust to taste after cooking)
- Enough filtered water to fill the pot
(If roasting the chicken for this recipe, use 2 tablespoons extra virgin olive oil and enough salt and pepper to season the chicken.)
Optional: Fresh lemon or lime for serving or sipping in a mug.
INSTRUCTIONS
Step 1: If roasting the chicken, preheat the oven to 400°F. If not, proceed to Step 3.
Step 2: Roast a simple chicken to reserve the meat for another recipe, using the bones, skin, and all parts of the chicken except the meat to make the 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 any leftover parts from the chicken after removing the meat. Add all broth ingredients and enough filtered water to cover the contents, leaving about ½ inch from the top. Cover the slow cooker (do not lock the lid if your slow cooker has locks, as those are only for transport) and set it to high for 3-4 hours, or until the water reaches a simmer. Then, turn to low and let it simmer for 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 before reducing to a simmer. While a slow cooker is recommended for safety and convenience, you can simmer the broth on the stovetop for 12-24 hours, monitoring it closely.
Step 4: Strain the broth through a fine-mesh strainer or cheesecloth (I find a fine-mesh strainer easier to work with). Discard the remaining solids.
Step 5: Use the stock as a soup base or pour it into mason jars for enjoyment throughout the week. If sipping from a mug, heat it up, add salt to taste, and squeeze in some fresh lemon or lime for an amazing flavor boost.
Storage: Allow the bone broth to cool to room temperature before refrigerating. It will keep in airtight glass containers with lids (I prefer mason jars) for up to 5 days and can be frozen in freezer-safe containers (not mason jars) for up to 6 months.
NOTES
- If Roasting a Chicken:
Remove the giblets and any paper from the chicken’s cavity and discard them. To season, brush the chicken’s exterior with a few tablespoons of extra virgin olive oil, sea salt, and freshly ground black pepper. Use about 2 tablespoons of olive oil, 2 teaspoons of sea salt, and 1 teaspoon of freshly ground black pepper. Roast at 400°F for approximately 60 to 70 minutes, or until a meat thermometer reads 165°F in the middle of the breast, and the juices run clear. Remove from the oven and let rest for 20 minutes before removing the meat for another recipe. - Simple Bone Broth Soup Idea:
Use your bone broth as a base for any soup. For a quick option, return the broth to a large stockpot. Chop the reserved chicken meat, 1-2 carrots, 1-2 celery stalks, and optionally add 1 cup of cooked rice noodles. Simmer on low for 20 minutes until the carrots and celery are tender. Season to taste with sea salt and freshly ground black pepper, and enjoy.
Some readers noted that 1 tablespoon of turmeric made their stock taste bitter, so I recently adjusted the recipe to use 1 ½ teaspoons of ground turmeric instead. Feel free to adjust the amount based on your preference.
