Turmeric bone broth is liquid gold. Why? The turmeric is anti-inflammatory, the gelatin in the broth soothes and heals your gut lining, and the vitamins and minerals leeched out of the bones and veggies are a tonic for your body AND soul. Whether you call it stock, broth, or “bone broth,” I think (by now) you’ve probably heard how VALUABLE this basic ingredient is. Every few weeks I make a big batch of turmeric bone broth and freeze it. I use it to make soups, cook gluten-free grains (such as rice), for braising veggies, for sauces, and for curries.
Here’s a trick: if you find yourself with floppy carrots or celery — you know, the stuff that’s “past its prime” — don’t get rid of it! Instead, put it in a storage container and FREEZE IT. When it’s time to make turmeric bone broth, you’ll have your veggies ready to go.
Turmeric bone broth is easy, and the recipe is fairly flexible:
Remove meat from one roasted chicken. Add bones, skin, and cartilage bits to a LARGE stockpot. Mine is a 7 liter pot (1.85 gallons), so the following instructions are based on my pot’s capacity.
Add veggies (fresh or frozen, as described above). I like to use a celery heart (including a few large stalks and the tiny inner stalks with leaves), 1/2 to 1 whole carrot, and a leek is a WONDERFUL addition.
Add seasonings/herbs: 1 Tbsp sea salt, 2 tsp ground turmeric, and 2-3 bay leaves.
Add liquid: 1 Tbsp apple cider vinegar (this helps to leech out the minerals from the bones), and enough water to fill the stock pot at least 3/4 full… So in my case, we’re talking about 1.5 gallons (approximately) of water.
Bring to a simmer on the stovetop. Cover, and reduce heat to the lowest setting. Gently simmer (covered) for 6-8 hours. Covering it makes it easy to “set it and forget it!” I’ve found that if it simmers uncovered, I run the risk of it reducing too quickly. Covering it also helps contain the smell somewhat. 🙂
Uncover for the final 1-2 hours of cooking to concentrate the liquid and make it extra rich and delicious. Total simmer-time should be at LEAST 8 hours.
Strain the finished turmeric bone broth using a fine mesh strainer over a large bowl with pour-spout. For me, one batch of broth makes enough to fill several jars AND my large glass bowl! I usually refrigerate the large bowl, and freeze the jars.
ALWAYS leave space (at least 1″ of head-room) at the top of the jars if you’re freezing them! The liquid will expand when you freeze it, and if the jars are overly-full, the glass will break when the liquid expands.
I also caution you to cool the jars of broth fully before freezing them. I like to cool part-way on the counter, then seal them with lids and refrigerate, and THEN place them in the freezer. If you put too-hot glass jars of liquid in the freezer, it seems to weaken the integrity of the glass and make it more likely to break when the liquid expands.
What to do with your turmeric bone broth?
Make soup! This simplified Tom Kha Gai is AMAZING. I love Tom Kha Gai, and have made it several times the traditional way — which involves simmering lemongrass stalks (and then removing them) before adding the rest of the ingredients. The following recipe involves a few shortcuts, including pre-cooked chicken (i.e. leftover rotisserie chicken) and the use of lemongrass essential oil. Be sure to use a PURE, high-quality, therapeutic grade essential oil that is safe to be ingested. Just 2-3 drops will do.
Super Simple Tom Kha Gai
(serves 2-4 depending on hunger level)
- 8-10 mushrooms, quartered
- 1 medium zucchini, sliced and quartered
- 2 small chicken breasts, cooked and chopped (rotisserie chicken, poached chicken, leftover grilled chicken.. Whatever you have)
- 2 cups turmeric bone broth
- 1.5 cups full-fat coconut milk (Aroy-D is my favorite)
- 2 tsp coconut sugar
- 1.5 tsp gluten free fish sauce (I like Red Boat brand)
- 1.5 tsp gluten free soy sauce or Bragg’s liquid aminos
- 2-3 drops pure, therapeutic grade lemongrass essential oil (make sure to use a brand that is safe to be taken internally)
- 2-3 Tbsp chopped fresh cilantro for garnish
- Optional (if you like it spicy): very thinly sliced Thai red chili pepper to taste
Add mushrooms, zucchini, chopped cooked chicken, broth, coconut milk, sugar, fish sauce, and gluten free soy sauce/aminos to a large saucepan (or small soup pot) over medium-high heat.
Bring to a simmer, then reduce heat to medium and simmer for 4-5 minutes (just until vegetables are tender).
Remove from heat. Stir in lemongrass essential oil. Start with 2 drops, taste, and add 1 more drop ONLY if needed. A little goes a long way! Add sea salt (to taste) ONLY if needed. I found that — between the fish sauce, soy sauce, and the salt in the turmeric bone broth — I didn’t need additional salt.
Divide between soup bowls. Garnish with fresh cilantro. Add sliced red chilis if you want a kick!