Gut Healing Turmeric and Chicken Broth Recipe
This mineral-rich broth is charged with the anti-inflammatory powers of turmeric, fresh ginger and a whole chicken.
Servings
1L
Prep time
Cook time
Recipe
Ingredients
- 1 whole organic chicken
- 2 chicken feet, for extra gelatine (optional)
- 2L filtered water
- 2 tbsp apple-cider vinegar
- 2 tbsp lemon juice
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2.5cm knob fresh ginger, grated
- ½ tsp ground turmeric or grated fresh turmeric
- Good pinch Celtic sea salt & black pepper
- Bunch flat-leaf parsley, about 100g
- 2 garlic cloves, crushed
Method
- Put chicken in large stainless-steel stockpot, along with chicken feet, if using.
- Pour in water, vinegar and lemon juice. Add onion, celery, ginger, turmeric and salt, and season generously with freshly ground black pepper.
- Bring to boil over medium heat, skimming off any foam that rises to the top. Reduce heat to lowest setting, then cover and simmer for 2 hours.
- Remove from heat, remove chicken from pot and leave until cool enough to handle. Take meat off bones, reserving bones and setting meat aside for another use.
- Return bones to pot and simmer over very low heat for 4–6 hours, checking now and then and adding a little more filtered water if needed.
- Add parsley and garlic and simmer for another 10 mins.
- Remove bones with slotted spoon, then strain broth into airtight containers and refrigerate until fat congeals on top.
- Will keep in fridge for 4–5 days, covered with a good layer of its natural fat (don’t discard fat — it’s healthy, tasty and great for cooking with). Alternatively, you can freeze for up to 3 months.
- Tip: You can freeze the broth in ice-cube trays to give convenient little portions to pop into other dishes.
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