The Ultimate Anti-Inflammatory Chicken Bone Broth
This Anti-Inflammatory Chicken Bone Broth is a nutrient-packed, healing recipe made with chicken bones, turmeric, ginger, and fresh herbs to support gut health, reduce inflammation, and boost immune function.
Equipment
- slow cooker
- strainer
- large bowl
- cutting board
- kitchen knife
- cheese cloth
Ingredients
- 2-3 lbs chicken bones preferably from organic, pasture-raised chickens
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 1 onion quartered
- 4 cloves garlic smashed
- 1- inch piece of fresh ginger sliced
- 1- inch piece of fresh turmeric sliced (or 1 tbsp ground turmeric)
- 2 tbsp apple cider vinegar
- 1 tsp whole black peppercorns
- 2-3 bay leaves
- A handful of fresh herbs parsley, thyme, rosemary
- 10-12 cups filtered water
- Sea salt to taste (add after cooking)
Instructions
Prepare the Ingredients:
- Place the chicken bones in your slow cooker. If you have any leftover chicken meat, you can include it for added flavor.
- Add the chopped carrots, celery, onion, garlic, ginger, turmeric, peppercorns, and herbs.
Add Apple Cider Vinegar:
- Pour in the apple cider vinegar over the bones and vegetables. This helps to draw out the minerals from the bones.
Add Water:
- Fill the slow cooker with filtered water until the ingredients are fully submerged, leaving about an inch from the top, approximately 10-12 cups.
Cook on Low:
- Set the slow cooker to low and cook for 8-24 hours. The longer you cook, the more nutrients will be extracted from the bones. You may need to add more water if it evaporates too much during cooking.
Strain the Broth:
- After the broth has finished cooking, use a large slotted spoon to remove the bones and large vegetable pieces.
- Then carefully strain the liquid through a fine mesh strainer covered with cheesecloth into a large bowl or pot to remove any remaining solids.
Season with Salt:
- Add sea salt to taste. Start with a small amount and adjust according to your preference.
Cool and Store:
- Let the broth cool to room temperature. Once cooled, transfer it to glass jars or containers. The broth can be stored in the refrigerator for up to a week or frozen for up to 3 months.
Video
Notes
Nutritional Info per 1 cup serving:
- Calories: 50-70 kcal per serving
- Protein: 6-8g per serving
- Fat: 2-4g per serving (depending on how much fat is skimmed off)
- Carbohydrates: 1-2g per serving (mostly from vegetables like carrots, celery, and onion)
Servings: 12
Calories: 50kcal