Healing Bone Broth with Turmeric and Ginger, Golden
Golden Broth
A warming, nourishing bone broth infused with turmeric and ginger for daily comfort.
This bone broth is my go-to when I want something simple, restorative, and deeply flavorful. Long-simmered bones give body and collagen, while fresh ginger and turmeric lift the broth with bright, warming notes and gentle anti-inflammatory benefits.
It’s perfect sipped on its own or used as a base for soups and stews — make a big batch, refrigerate overnight to skim the fat, then freeze in portions. The hands-on time is short; the slow simmer does the magic.
Nutrition (per serving)
Directions
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1
Optional: Preheat oven to 425°F. Spread bones on a rimmed baking sheet, drizzle a little oil, and roast 30–40 minutes until deeply browned for extra flavor. Transfer bones to a large stockpot or slow cooker.
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2
Place roasted (or raw) bones in a large stockpot. Add onion, carrots, celery, garlic, sliced ginger, sliced turmeric, bay leaves, peppercorns, and apple cider vinegar. Pour in water to cover bones by about 1–2 inches.
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3
Bring to a gentle simmer over medium heat, then reduce to the lowest possible simmer. Skim any foam or impurities that rise to the surface in the first hour.
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4
Simmer gently, uncovered or partially covered, for 12–24 hours (beef bones benefit from the longer time; chicken 6–12 hours). Add a little water if the level drops below the bones.
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5
About 15 minutes before finishing, stir in ground turmeric and taste for salt; adjust as needed. Turn off the heat and let the broth cool slightly.
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6
Strain the broth through a fine-mesh sieve into a large bowl or pot, discarding solids. If you like a very clear broth, strain again through cheesecloth.
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7
Refrigerate until the fat solidifies on top (several hours or overnight). Skim off excess fat if desired, then reheat gently to serve. Finish with a squeeze of lemon and chopped parsley if you like.
Ingredients
- Beef marrow and knuckle bones (or mix with chicken carcass):4 lb
- Water:14 cups
- Apple cider vinegar:2 tbsp
- Yellow onion, halved:1 piece
- Carrots, roughly chopped:2 pieces
- Celery stalks, roughly chopped:2 pieces
- Garlic cloves, smashed:6 pieces
- Fresh ginger (about 2-inch piece), sliced:1 piece
- Fresh turmeric (about 1-inch piece), sliced:1 piece
- Ground turmeric:1 tsp
- Bay leaves:2 pieces
- Whole black peppercorns:1 tbsp
- Kosher salt:1 tsp
- Fresh parsley (stems in pot; leaves for garnish):1/4 cup
- Fresh lemon (optional, for finishing):1 piece
Tips & Notes
- Use a slow cooker or oven for hands-off simmering — set and forget for the long extraction.
- Roasting bones deepens flavor but isn’t required; use whatever bones you can source for the best cost-to-nourishment ratio.
- To increase turmeric absorption, serve the broth with a pinch of black pepper and a small drizzle of healthy fat (olive oil or ghee).
- Freeze broth in 1-cup portions or ice cube trays so you always have some on hand for cooking or sipping.
