A nutrient-packed broth containing yellow onion, turmeric, lemon, and carrot; hence the name golden!
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 synergistic effect when combined with 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’s perfect warmed up in a mug; the rich, healthy fat has a luxurious mouthfeel, and the lemon and turmeric gives 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 cubes to your morning smoothie or just heat them up when you need a cup.
Golden Chicken Bone Broth
- Yield: 3 Cups 1x
Description
Ingredients
1 Chicken Carcass
2 c. Filtered Water, plus more as needed
2 Tbsp. 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 tsp. Fine Sea Salt
1 1/2 tsp. Ground Black Pepper
1 1/2 tsp. Turmeric Powder
Instructions
- Put the chicken carcass in a 6-quart slow cooker.
- Pour in 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. (Prep the veggies during this time.)
- Add all the vegetables and the lemon slices 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 12-24 hours, topping off with more filtered water when the liquid evaporates below the bones.
- Remove all the large solids with tongs or a slotted spoon.
- Using a fine-mesh strainer, strain the both into a 1-quart mason jar and discard the solids.
Notes
The broth will keep for up to a week in the fridge OR up to 3 months in the freezer.
Information and recipe excerpted from It Takes Guts by Ashleigh Vanhoute and can be purchased here.