Healing Bone Broth with Turmeric and Ginger
“Bone broth” is a somewhat misleading term, popularized by a generation of food writers looking for a snazzier and more marketable replacement for the long-established culinary term “stock.” While stock is generally made with animal bones, meat, and vegetables, bone broth is intentionally made in a way that extracts the maximum amount of nutrients from the bones, producing a collagen- and gelatin-rich elixir with the consistency of a light sauce. Bone broth, as you might guess, is also more time-consuming to make, and it has recently become a trendy elixir for sale by health-food brands and at juice bars and cafes everywhere. I’m not going to try to sell you on the miraculous health benefits of bone broth—the science is still inconclusive—but I also won’t argue against them. My interest in bone broth is strictly gustatory: It makes a better soup base than stock, and it thickens sauces and gravies with elegant restraint. It’s the secret ingredient in many professional kitchens, and it should be in yours, too.
The history of bone broth is as old as the history of cooking itself. Our earliest ancestors probably made bone broth by simmering animal bones in water, and they likely discovered its nutritional value long before they understood why it was so good for them. Bone broth is a traditional food in many cultures around the world, and it has been used for centuries to treat a variety of ailments, including colds, flu, and joint pain. In recent years, bone broth has become increasingly popular in the United States, thanks in part to the Paleo diet and other health-conscious eating trends. Bone broth is now sold in many grocery stores and health food stores, and it is also available online. You can also make your own bone broth at home, and it’s a relatively easy process.
Healing Bone Broth with Turmeric and Ginger Healing Bone Broth with Turmeric and Ginger Healing Bone Broth with Turmeric and Ginger Healing Bone Broth with Turmeric and Ginger
Prep time: 30 | Cook time: 480 | Serves: 6
Ingredients
  • 3 pounds beef or chicken bones, preferably organic and pasture-raised
  • 2 tablespoons apple cider vinegar
  • 12 cups cold, filtered water
  • 1 large yellow onion, quartered
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground ginger
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Spread the bones evenly on a large baking sheet.
  3. Roast for 30 minutes, or until the bones are golden brown.
  4. Transfer the bones to a large stockpot or slow cooker.
  5. Add the apple cider vinegar, water, onion, carrots, celery, garlic, turmeric, and ginger.
  6. Bring to a boil over medium-high heat.
  7. Reduce heat to low and simmer for 12-24 hours, or up to 48 hours for a richer flavor.
  8. Strain the broth through a fine-mesh sieve into a clean container.
Why It Works
  • Roasting the bones before simmering them adds flavor and color to the broth.
  • Adding apple cider vinegar to the water helps to extract nutrients from the bones.
  • Simmering the broth for a long period of time allows the collagen and gelatin to dissolve into the water.
  • The turmeric and ginger add flavor and anti-inflammatory properties to the broth.