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.

 

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Golden Chicken Bone Broth


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  • Author: Jill Baker
  • Yield: 3 Cups 1x

Description

 

To understand the differences between stock and broth, go here.

 


Ingredients

Units Scale

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

  1. Put the chicken carcass in a 6-quart slow cooker.
  2. Pour in the water and vinegar, making sure the carcass is covered by about an inch of water.
  3. Let sit without turning on the heat for 30 minutes. (Prep the veggies during this time.)
  4. 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.
  5. Add the salt, pepper, and turmeric powder.
  6. Cook on low for 12-24 hours, topping off with more filtered water when the liquid evaporates below the bones.
  7. Remove all the large solids with tongs or a slotted spoon.
  8. 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.