This bone broth recipe is simple, nourishing, and one of the best things you can make in your kitchen.
Made with chicken bones, fresh ginger, and turmeric, it’s deeply flavorful, naturally anti-inflammatory, and loaded with collagen and minerals to support gut, skin, and joint health.
Bone broth has been a staple in kitchens for centuries, valued for its healing properties and comforting taste. While you can make it with beef, turkey, or even fish, I love using chicken bones for a lighter, more versatile broth. This recipe gets an extra boost from ginger and turmeric, two powerhouse ingredients known for their ability to calm inflammation and add warmth to every sip.
Whether you sip it like tea, use it as a base for soups and stews, or freeze it in cubes to add to grains and sautés, this homemade chicken bone broth recipe is one you’ll come back to again and again.
Tip: If you’ve never made homemade bone broth before, check out my detailed post about how to make the best chicken broth/stock to learn variations on this method and the benefits of making it.
Chicken Bone Broth Benefits
- Anti-inflammatory thanks to turmeric, ginger & veggies
- Collagen-rich and gut health-friendly
- Easy to make in a slow cooker or on the stovetop
- Hydrating and soothing for skin, joints, and digestion
- Delicious to sip like tea or use as a base for soups and stews
Bone Broth vs. Stock vs. Broth
Broth, stock, and bone broth are often used interchangeably, but there are small differences:
- Broth simmers the shortest time (a few hours) and is usually made with meat and aromatics.
- Stock simmers longer, focusing on extracting flavor and some collagen from bones.
- Bone Broth simmers the longest—12 to 24 hours—with a splash of vinegar to help extract maximum collagen, minerals, and nutrients.
That long, slow simmer is what makes bone broth extra rich in collagen and healing compounds.
Key Ingredients and Anti-Inflammatory Benefits
- Ground Turmeric: Turmeric is one of the most studied anti-inflammatory spices in the world. In this recipe, ground turmeric powder works even better than fresh turmeric root—it’s more concentrated and delivers stronger healing power. Choose an organic turmeric powder if you can.
- Fresh Ginger Root: Fresh ginger is antimicrobial and fantastic for digestion and immunity. I use about five one-inch pieces of organic ginger, sliced into chunks. Don’t bother peeling—the broth will be strained anyway. Just cut the root to expose more surface area. (I don’t recommend grating—it gets too spicy and overwhelms the flavor.) Avoid ginger puree in a jar—it typically has additives and has lost its health potency while sitting on the shelf.
- Fresh Garlic: Always use fresh garlic cloves! Fresh garlic adds depth and is one of nature’s most powerful healing foods. Jarred or pre-peeled garlic has lost a lot of its anti-inflammatory properties as it’s been sitting on a shelf. Always use fresh.
- Chicken Bones: The bones are the star of the show. You can use bones from a roasted chicken or a whole raw chicken. If using a whole bird, remove the meat after a few hours so it doesn’t get rubbery during the long simmer. Avoid store-bought rotisserie chickens—their skin is coated with oils, starches, and preservatives that you don’t want simmering for 12+ hours.
- Chicken Feet (Optional but Recommended): Okay—chicken feet might sound strange if you haven’t used them before, but hear me out. They’re mostly skin, tendons, and bone—exactly where collagen lives. Adding a few chicken feet to your broth is one of the best ways to supercharge the collagen content. If you’re not ready, no pressure—your broth will still be wonderful without them! But if you’re feeling adventurous, chicken feet might just become your secret ingredient.
- Veggies: Celery, carrots, and onions are mainstays in any stock or bone broth. Like all my recipes, I encourage you to make this your own! Add leeks, mushrooms, fennel, or any other flavors you’d like to show up in your bone broth. The recipe below is my favorite way to make this; feel free to adjust anything you like.
A note of chicken feet: Using chicken feet is part of the “nose-to-tail” philosophy: using every part of the animal to reduce waste and maximize nutrition. What’s funny is that chicken feet used to be discarded in the U.S., but as more people rediscover their benefits, butchers often sell out. If you find them at your market, grab a handful—they’re inexpensive (about 25 cents each) and they make a huge difference. They can be found at most butcher counters at stores like Whole Foods or your local natural grocery store.
Step-by-Step Instructions
- Place chicken bones, ginger, turmeric, garlic, and veggies into a slow cooker.
- Cover with filtered water and add 1–2 tablespoons of apple cider vinegar or distilled white vinegar (the acid in the vinegar helps extract collagen).
- Cook on low for 12–24 hours. For stovetop, simmer gently 6–12 hours.
- Strain the broth and discard solids. Season with sea salt to taste.
- Store in jars: up to 5 days in the fridge or 3 months in the freezer.
How to Use Ginger Turmeric Bone Broth
- Sip it in a mug: Add a pinch of sea salt and a squeeze of fresh lemon for a soothing tonic.
- Soup base: Use as the foundation for chicken noodle, vegetable, or lentil soup.
- Stews and sauces: Deepen flavor and nutrition in any dish.
Expert Tips
- Freeze in ice cube trays for quick single servings.
- Roast your chicken first for the best flavor in both the meat and broth.
- Use organic bones and spices when possible.
- Don’t reuse the overcooked veggies—strain and compost them; their nutrients are already in the broth.
Slow Cooker Bone Broth
I use the slow cooker (a.k.a. Crockpot) method for this recipe, but you can use a pot on the stove with this method if you prefer. This method is perfect if you’ve roasted a chicken or turkey for another recipe, just toss what’s leftover with onion, carrot, celery, and aromatics in the slow cooker and let it go overnight for a delicious and wonderfully nutritious bone broth.
Sip It In a Mug
I often just sip a big mug of this for a light meal or snack as bone broth is full of protein and hydration. Enjoy it in a mug with a big pinch of sea salt and a fresh squeeze of lemon for even more flavor and nutrition. Or, turn it into soup.
Turn It into Bone Broth Soup or Stew
The options are endless here. Use your bone broth as the base of any soups or stews.
Or, use this simple method to make soup right away:
- Return the broth to a big stockpot.
- Chop the reserved chicken meat, 1-2 carrots, 1-2 stalks of celery, and 1 cup of already-cooked rice or cooked noodles into the pot. (Don’t re-use the veggies from the bone broth; they are way overcooked, and their nutrients are now in the broth.)
- Simmer on low for 20 minutes until the carrot and celery are cooked through. Season to taste with sea salt and freshly ground black pepper and enjoy.
Ginger Turmeric Bone Broth Video Tutorial
Print
Description
This chicken bone broth recipe is rich, nourishing, and infused with ginger and turmeric for added flavor and anti-inflammatory benefits. Use it for sipping, soups, or cooking grains — it’s easy to make and naturally healing.
If roasting the chicken for this recipe:
For serving (optional):
If roasting the chicken first (recommended for best flavor):
Preheat the oven to 400°F (200°C). Rub the outside of the chicken with 2 tablespoons olive oil, salt, and pepper. Roast until cooked through. Remove and reserve the meat for another recipe, then use all bones, skin, and leftover parts for the broth.
- Assemble ingredients: Place the chicken carcass (and optional chicken feet) into a 6-quart slow cooker or large stock pot. Add onion, carrots, celery, garlic, bay leaf, turmeric, ginger, peppercorns, vinegar, and sea salt.
- Slow Cooker Method (Preferred): Add enough filtered water to cover, leaving about ½ inch from the top of the pot. Cover (do not lock the lid if your slow cooker has locks). Set to high for 3–4 hours, or until the water comes to a simmer. Reduce to low and let simmer 12–24 hours, or overnight.
- Stovetop Method: Use a 6-quart (or larger) stockpot with a lid. Add all ingredients and enough water to cover. Bring to a boil, then reduce the heat and simmer gently for 12–24 hours. Keep the lid on and use caution if simmering on a stovetop for this long—this is why the slow cooker is preferred.
- Strain and store: Once finished, strain the broth through a fine-mesh sieve or cheesecloth into a large bowl. Discard solids. Season with additional sea salt to taste. Store in glass jars in the refrigerator up to 5 days, or freeze up to 3 months.
- Serve: Enjoy hot in a mug with a squeeze of fresh lemon or lime, or use as the base for soups and stews.
- Store: Transfer cooled broth to freezer-safe containers. Refrigerate up to 5 days, or freeze up to 3 months.
Notes
If roasting a chicken for this recipe (recommended for best flavor):
- Preheat the oven to 400°F (200°C).
- Remove the giblets and all paper from the inside cavity of the bird and discard.
- Brush the outside of the chicken with 2 tablespoons olive oil, 2 teaspoons sea salt, and 1 teaspoon freshly ground black pepper.
- Roast 60–70 minutes, until a meat thermometer reads 165°F (74°C) in the middle of the breast and the juices run clear.
- Remove from the oven, let rest 20 minutes, then remove the meat and reserve for another recipe. Use all bones, skin, and leftover parts for the broth.
Simple Anti-Inflammatory Bone Broth Soup Idea
Return the broth to a large stockpot. Chop the reserved chicken meat, 1–2 carrots, 1–2 celery stalks, and 1 cup cooked rice or noodles (optional). Simmer on low 20 minutes, until the carrot and celery are tender. Season with sea salt and black pepper to taste.
Tips:
- Some readers commented that 1 tablespoon of turmeric made their stock slightly bitter. I’ve updated this recipe to use 1 ½ teaspoons ground turmeric instead. Use more if desired.
- Freeze in ice cube trays for single servings.
- Don’t reuse the overcooked veggies—their nutrients are already in the broth.
Ginger Turmeric Bone Broth FAQs
Can I use a rotisserie chicken?
I don’t recommend it. Even “natural” rotisserie chickens are coated in starch, preservatives, and oils that you don’t want simmering for hours. Plus, they’re usually too small to yield enough bones.
What bones should I use for bone broth?
For chicken bone broth, use leftover roasted chicken bones, backs, wings, or even feet for extra collagen. If your bones are raw, you can roast them first on a baking sheet for more flavor. For beef bone broth, marrow bones, knuckles, oxtail, or even short rib trimmings work well, but extend the simmer to at least 24 hours since beef bones are denser. Pork bones or lamb can also be used for variation.
Do I need to bake the bones first?
Roasting the bones on a baking sheet is optional. If you’re using bones from a roasted chicken, you can skip this step as the bones are already roasted. If your bones are raw, roasting them (and the veggies if you like) at 400°F for 30 minutes adds more flavor and deeper color.
Can I use fresh turmeric instead of powder?
Yes, but powdered turmeric is more concentrated, so you’ll get stronger benefits with less. If using fresh turmeric, double the amount.
What if I can’t find or don’t want to use chicken feet?
No problem—just skip them. They’re a collagen booster, not a requirement.
Can I use an Instant Pot?
Yes. Add all ingredients to your Instant Pot, cover with water up to the max fill line, and cook on High Pressure for 2 hours. Let the pressure release naturally. The broth won’t simmer as long as the slow cooker or stove top versions, but it’s still flavorful and collagen-rich.
Can I make bone broth on the stove top?
Yes. Use a large stock pot and simmer gently for 8–12 hours. Keep the liquid at a low simmer and add more water as needed to keep everything submerged.
How do I store bone broth?
Keep in sealed jars in the fridge for up to 5 days or freeze for 3 months. Deli containers, freezer cubes, or silicone soup molds all work well; just make sure the container is freezer-safe. If space is tight, freeze in freezer bags laid flat for easy stacking.
Is bone broth the same as bone broth tea?
Yes. “Bone broth tea” usually just means sipping broth like tea. Add lemon, salt, parsley, thyme, or even a pinch of cayenne for a warming drink.
What are the health benefits of bone broth?
Bone broth is hydrating, rich in amino acids like glycine, and full of minerals including calcium, magnesium, potassium, and phosphorus. It provides gelatin for digestive support, helps the body absorb nutrients, and is a natural comfort food that supports the digestive system, joints, and skin.
Why does bone broth turn into gelatin when cooled?
If it’s jiggly, that’s a good sign! As the broth simmers, collagen breaks down into gelatin, which thickens when chilled. Gelatin is rich in amino acids and is one of the main benefits of bone broth.
How many calories are in bone broth?
Bone broth is low in calories and carbohydrates but provides protein and minerals. One cup typically has 35–50 calories, depending on the bones and vegetables used.
Can I make this vegetarian?
Yes — try my Veggie Broth. It’s light, flavorful, and still has anti-inflammatory benefits.
If you make this recipe, let us know how it turns out in the comments below!
You Might Also Like:
www.elizabethrider.com (Article Sourced Website)
#Chicken #Bone #Broth #Recipe #Ginger #Turmeric #Elizabeth #Rider