Golden Chicken Bone Broth Recipe
Yield: 3 cups
Prep Time: 10 minutes
Cook Time: 24 hours
I call this a “golden broth” because it sounds warm and comforting, and I decided to go with a nutrient-packed color scheme on this one: yellow onion, turmeric, lemon, and carrot. Yellow and orange vegetables are high in beta-carotene, flavonoids, lycopene, potassium, and vitamin C, which can assist with eye health, fight free radicals, help lower blood pressure and LDL cholesterol, and promote collagen formation, which is a very synergistic effect when combined with all the yummy collagen from the chicken bones.
Many people let their broth simmer for up to 3 days, but this recipe, made with a little less water than you may be used to, creates a super thick, rich broth after just 24 hours. It’s so concentrated that you may be able to dilute it when using it as a flavorful cooking liquid for rice or pasta, but it is perfect warmed up in a mug; the rich, healthy fat has a luxurious mouthfeel, and the lemon and turmeric give you that warming, mouth-tingling feeling. This recipe is perfect for the winter months or when you’re feeling a little run down. Pro tip: Pour the broth into an ice cube tray or silicone mold to freeze and store—add a couple of cubes to your morning smoothie, or just heat them up when you need a cup.
- 1 chicken carcass
- 3 cups filtered water, plus more as needed
- 2 tablespoons apple cider vinegar
- 2 large carrots, scrubbed and roughly chopped
- 1 yellow onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 lemon, sliced (with peel on)
- 2 teaspoons fine sea salt
- 1½ teaspoons ground black pepper
- 1½ teaspoons turmeric powder
- Place the chicken carcass in a 6-quart slow cooker and cover with the water and vinegar, making sure the carcass is covered by about an inch of water. Let sit without turning on the heat for 30 minutes. (This is an ideal time to prep the vegetables.)
- Add all the vegetables and lemon to the slow cooker and add more filtered water until the ingredients are covered by about an inch of water. Add the salt, pepper, and turmeric powder.
- Cook on low for 12 to 24 hours, topping off with more filtered water when it evaporates below the bones.
- Remove all the large solids with tongs or a slotted spoon.
- Using a fine-mesh strainer, strain the broth into a 1-quart mason jar and discard the solids.