10.25.16

Homemade Turmeric Bone Broth

I have been sick with a hacking cough for about….oh, 5 weeks now. Maybe longer even…either way, it seems like a century and I am working with my doctor on getting rid of it. Long story short? I got a cold, my cold made my athsma flare up and now its just not wanting to go back to normal. But, I won’t get into all of the details about that on here because, well, that is just boring. 

Let’s do talk about bone broth though and how much better it makes my extremely sore throat feel. My throat is on FIRE from all of the coughing and it is so inflamed. Turmeric is a major help as it is a really great natural anti-inflammatory. I made this little turmeric bone broth combination the other night and (no joke) it was the first time I have slept through the night since this whole thing started. 

It is that time of year folks (curse you cold + flu season) and I hope that you are all healthy and don’t catch either. But if you do, try my new bone broth concoction to soothe your symptoms, relax, and maybe watch a little netflix to help get your mind off of how shitty you feel! 

Turmeric Bone Broth
Serves 8
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Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr
Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr
Ingredients
  1. 1 Rotisserie Chicken Carcass
  2. water (preferably filtered)
  3. 1 white or yellow onion, halved
  4. 2 green onions
  5. 4 cloves garlic
  6. 2 tbsp. apple cider vinegar
  7. 1 tbsp. turmeric (or to taste)
  8. kosher salt, to taste
  9. about 5 peppercorns
  10. 1 bayleaf
Instructions
  1. Place carcass in a large stockpot. Fill with water until the carcass is just barely covered with water. Toss in the onion, green onion, garlic, apple cider vinegar, turmeric, peppercorns, the bay leaf, and kosher salt, to taste. (you do not need to cut or do anything to the green onions or the garlic, just toss them in there whole).
  2. Bring to a boil. Reduce heat so that it is rapidly simmering and cover. Cook for at least 4 hours, the longer the better! (I like to do mine for about 6-8 if I have time).
  3. When cooking time is complete, Place another large pot or really large bowl underneath a colander. Gently pour broth and strain out all of the other contents (carcass, onions, etc) and discard.
  4. Add salt and more turmeric to taste if you so desire!
  5. Pour into a mug, sip, enjoy, ah....
Notes
  1. You can keep this in your fridge for about 1.5 weeks. Let it cool completely if you want to freeze it!
  2. *For crockpot version, place all ingredients in a crockpot and cook on low for 8-10 hours.
The Defined Dish http://www.thedefineddish.com/

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