Anti Inflammatory Ginger-Garlic Chicken Bone Broth
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Learn more āIngredients
8 servings
- 3 lb chicken backs, necks, or carcasses (or a combination)
- 2 lb chicken feet (for extra gelatin)
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 1 head garlic, halved crosswise
- 3-inch piece fresh ginger, sliced into coins
- 2 tbsp apple cider vinegar
- 1 tsp ground turmeric
- 6 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 bay leaves
- 12 cups cold water, plus more as needed
- 1 tsp fine sea salt, plus more to taste
Instructions
- 1
Place the chicken backs, necks, carcasses, and feet in a large stockpot. Cover with cold water and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the bones under cold running water until the water runs clear. Wipe out the pot.
- 2
Return the blanched bones to the clean pot. Add the carrots, celery, onion, garlic, ginger, apple cider vinegar, turmeric, thyme, parsley, bay leaves, and 12 cups cold water ā the water should cover the bones by at least 1 inch; add more if needed.
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