Fighting inflammation never tasted better.
Ingredients
- 1 cooked chicken carcass (bones, skin, connective tissue)
- 1 onion, quartered
- 2 carrots, halved
- 2 celery stalks, halved
- 4 garlic cloves, smashed
- 1 tbsp ground turmeric
- 3–5 one-inch pieces fresh ginger
- 1 bay leaf
- ½ tsp whole black peppercorns
- 2 tbsp apple cider vinegar
- Water to cover
- Salt to taste after cooking
Method
- Place everything in a slow cooker or large pot.
- Cover with water.
- Simmer for about 12 hours (or longer for a richer broth).
- Strain out the solids.
- Season with salt and enjoy.
If you’d like something richer and beef-based, I also found a “Golden Turmeric Bone Broth” recipe that uses 3–4 lbs of beef soup bones and simmers 18–24 hours.
For the full recipe page and instructions:
The Elizabeth Rider version is probably the one I’d start with if you’re making it for sipping rather than using it as a soup base.
Mixed Media Magazine 