Slow Cooker Ginger Turmeric Chicken Broth

You are unauthorized to view this page. Please login.

  • 1 yellow onion, largely chopped
  • 1 chicken carcass (leftover rotisserie chicken works great)
  • 2 carrots, largely chopped
  • 3 celery stalks, largely chopped
  • 1 tbsp apple cider vinegar
  • 1 bay leaf
  • 2 tsp turmeric
  • 3 cloves garlic
  • 1 tbsp fresh ginger root, minced
  • 6-8 cups water
  • 1 tsp peppercorn
  • 1 tsp sea salt
  • Combine all ingredients (chicken carcass, carrots, celery, vinegar, turmeric, bay leaf, garlic, sea salt, peppercorn & ginger) in a slow cooker. Add enough water to cover bones and vegetables in the pot. Close and cook for 10-12 hours on low.
  • Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables. Add more salt/pepper to taste.
If planning to freeze, make sure to only fill each glass container 3/4 full as it will expand when frozen. Enjoy!
Serves: 6