Ginger Turmeric Bone Broth Recipe [VIDEO]

I created a gluten-free, dairy-free Ginger Turmeric Bone Broth Recipe that blends ginger, turmeric, and nutrient-rich bones to provide potent anti-inflammatory support and ultra-healing nutrition.

I never thought a pot of simmering stock could make me stop and actually pay attention, but this Ginger Turmeric Bone Broth did that. I used fresh ginger and turmeric to cut through the usual dullness of broth and it wakes up your senses, honestly.

It’s the kind of thing you see in Anti Inflammation Recipes and tagged as Bone Broth, but there’s something rough and real about this version, not fussy or overly precious. If you want a broth that tastes like it does work, that keeps you guessing sip to sip, this is the one I keep coming back to.

Ingredients

• Bones (beef or chicken): full of collagen and protein, makes broth rich and silky.
• Ginger: spicy, warming, helps digestion and adds bright zesty flavor to the broth.
• Turmeric: earthy, slightly bitter, anti inflammatory properties, gives golden color and warmth.
• Onion: adds savory sweetness and umami, supplies modest fiber and natural sugars.
• Garlic: pungent, immune boosting reputation, gives depth and a warm garlicky note.
• Carrots: add natural sweetness, beta carotene and fiber, brightens broth, its simple.
• Parsley: fresh herb, adds brightness and vitamin C, cuts through richness.

Ingredient Quantities

• 2 to 4 pounds beef marrow bones or 3 to 4 pounds chicken carcasses (use a mix if you want richer flavor)
• 12 to 16 cups filtered water, enough to cover the bones
• 2 tablespoons apple cider vinegar
• 3 inch piece fresh ginger, sliced thin (about 3 tablespoons)
• 2 inch piece fresh turmeric root, sliced or grated, or 1 tablespoon ground turmeric
• 2 medium yellow onions, quartered
• 4 cloves garlic, smashed
• 2 large carrots, cut in chunks
• 2 celery stalks, cut in chunks
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 large handful fresh parsley stems and leaves
• 1 to 2 teaspoons sea salt, or to taste

How to Make this

1. Roast the bones if you want deeper flavor: spread 2 to 4 lb beef marrow bones or 3 to 4 lb chicken carcasses on a roasting pan and brown at 425 F for 30 to 40 minutes, flipping once. (You can skip roasting if short on time.)

2. Put the bones in a large stockpot or slow cooker, add 12 to 16 cups filtered water just to cover, then pour in 2 tablespoons apple cider vinegar. Let sit 30 to 60 minutes before heating so the vinegar helps draw minerals out.

3. Add the aromatics: 3 inch ginger sliced thin, 2 inch turmeric root sliced or 1 tablespoon ground turmeric, 2 quartered yellow onions, 4 smashed garlic cloves, 2 chopped carrots, 2 celery stalks in chunks, 2 bay leaves, 1 tablespoon whole black peppercorns, and a large handful of parsley stems and leaves.

4. Bring to a gentle simmer over medium-high heat, then lower to the lowest simmer. You want tiny bubbles, not a rolling boil. Skim off any foam or scum that rises during the first 20 to 30 minutes.

5. Simmer low and slow. Chicken carcasses: 8 to 24 hours. Beef marrow bones: 12 to 48 hours. Keep the pot partially covered so you lose a little water but not too much. In a slow cooker use low for the same times. In an Instant Pot pressure cook
1.5 to 2 hours then natural release.

6. About 20 to 30 minutes before you finish, taste and add 1 to 2 teaspoons sea salt or to taste. Add fresh parsley leaves at this point if you want a brighter herb note.

7. When done, turn off heat and let cool slightly. Remove large bones and solids with tongs then strain the broth through a fine mesh sieve or cheesecloth into a clean bowl or pot.

8. Chill quickly by placing strained broth in shallow containers in the fridge. After it cools, skim or scrape off fat if you prefer a leaner broth; leaving some fat keeps extra flavor and nutrients.

9. Store broth in the fridge up to 4 to 5 days or freeze in portions for up to 3 months. Use ice cube trays for small amounts to add to sauces or smoothies.

10. Reheat gently, do not boil hard or you’ll lose some delicate nutrients. Sip plain as a healing tonic or use as the base for soups, stews, risottos or cooking grains. Note: ground turmeric can leave fine sediment and stain surfaces so strain well and be careful with clothes.

Equipment Needed

1. Roasting pan or rimmed baking sheet (for browning bones)
2. Large stockpot or slow cooker or Instant Pot (to simmer the broth, youll pick which you prefer)
3. Measuring cups and measuring spoons (water, vinegar, salt)
4. Chefs knife and sturdy cutting board (for ginger, turmeric and veggies)
5. Tongs and a slotted spoon (to remove bones and skim scum)
6. Fine mesh sieve or cheesecloth plus a large heatproof bowl or pot (for straining)
7. Ladle (for transferring hot broth)
8. Shallow containers or jars and ice cube trays (for quick chilling and freezing portions)
9. Oven mitts and kitchen towels or paper towels (safety and cleanup)

FAQ

Ginger Turmeric Bone Broth Recipe [VIDEO] Substitutions and Variations

• Beef marrow bones or chicken carcasses: turkey carcass, pork neck bones, oxtail, or meaty beef knuckles — they all give good gelatin and flavor
• Apple cider vinegar: white wine vinegar, rice vinegar, or fresh lemon juice, use the same small splash to help extract minerals
• Fresh turmeric root: 1 tablespoon ground turmeric, turmeric paste (golden paste), or dried turmeric root powder if fresh isn’t available
• Fresh parsley stems and leaves: cilantro, thyme sprigs, celery leaves or carrot tops for a green, herbal lift

Pro Tips

1) Roast for flavor, or dont, your call. If you do roast, don’t burn them into charcoal, just get good color, flip once, and it totally ups the richness without much work.

2) Vinegar before heat is actually magic, let it sit with the bones for like half an hour so it helps pull minerals out. It wont make it sour, so don’t skip it, but don’t pour in a truckload either.

3) Keep it barely simmering and skim the scum early on, that cloudy foam will ruin the look and can taste bitter if you let it roll. Small bubbles only, and keep the lid slightly ajar so you don’t lose all the liquid.

4) Cool fast and deal with the fat: chill in shallow containers so fat solidifies on top and you can scoop it off if you want lean broth, or leave some for extra mouthfeel. Freeze portions in ice cube trays for quick boosts to sauces or recipes.

5) A couple small hacks: add fresh parsley at the end for brightness, salt toward the finish so you dont over-salt, and be careful with turmeric it stains clothes and counters so strain well and wipe spills right away.