Ginger Turmeric Bone Broth With Greens Recipes

INSTANT POT® BONE BROTH WITH TURMERIC AND GINGER

Steps:

• Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Add enough water to cover bones and vegetables in the pot. Close and lock the lid. Select Manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables.

GINGER-TURMERIC BONE BROTH WITH GREENS

Steps:

• Pour the broth into a medium pot and add the turmeric. Set over high heat and bring to a boil. Lower the heat to medium and allow to simmer for 5 minutes. Add the garlic and ginger, and season to taste with salt and black pepper. Remove from heat and stir in the greens, if using.
• Divide the broth in bowls or large mugs. Serve hot with lemon wedges for squeezing.

GINGER TURMERIC BONE BROTH RECIPE (ULTRA-HEALING)

Steps:

• Step 1: If roasting the chicken for this recipe, preheat the oven to 400F. If not move to Step 3.
• Step 2: Make a simple roasted chicken to reserve the meat for another recipe and use the bones, skin and all parts of the chicken except the meat to make your bone broth. (See note below for a simple roasted chicken recipe if needed)
• Step 3: In a 6-quart slow cooker, add the bones, skin, and everything leftover from the chicken after you removed the meat. Add all broth ingredients and enough filtered water to cover, about 1/2 inch from the top of the pot. Cover (do not lock the cover if your slow-cooker lid has locks, those are just for transport) and set to high for 3-4 hours, or until the water comes to a simmer. Turn to low and let simmer 12-24 hours, or overnight.
• Step 4: Strain broth through a fine-mesh strainer or cheese-cloth (I find the fine mesh strainer to be easier). Discard everything else that was in the pot.
• Step 5: Use your stock as the base of a soup or pour into mason jars to enjoy all week. Let the broth come to room temperature before putting in the refrigerator. It will keep in airtight glass containers with lids (I like to use mason jars) for up to 5 days, and frozen up to 6 months.