Golden Bone Broth

Turmeric has been used for thousands of years in both traditional medicine and modern nutritional practice for its powerful anti inflammatory properties. Its active compound, curcumin, has been extensively studied for its ability to help regulate inflammatory pathways, support joint health, assist immune function and promote tissue repair. Because curcumin is naturally difficult for the body to absorb, combining turmeric with black pepper significantly increases its bioavailability, allowing you to gain far greater therapeutic benefit.

In Traditional Chinese Medicine (TCM), long simmered bone broths are regarded as one of the most restorative foods available. Slow cooked over many hours, they are valued for their ability to nourish the Blood, replenish Jing (Essence), strengthen Qi and support the Kidneys, which are considered the foundation of vitality, healthy ageing, fertility and resilience. Bone broths are traditionally recommended during times of recovery, postpartum, periods of chronic illness, fatigue and throughout midlife when the body benefits from deeper nourishment.

This version combines the wisdom of traditional food medicine with modern nutritional science. Fresh turmeric and warming ginger help promote healthy circulation and gently dispel internal cold, while collagen rich chicken bones provide amino acids, minerals and gelatin to support the gut lining, connective tissues, joints and skin. Together they create a deeply nourishing, anti inflammatory broth that can be enjoyed regularly as part of a whole food approach to supporting health and reducing inflammation.

Ingredients

• 1.65 kg chicken bones (carcass, wings or necks)

• 4–5 chicken feet or chicken wings (optional, for extra collagen)

• 1 large brown onion, quartered

• 2 medium to large carrots, roughly chopped

• 2 celery stalks, plus half a stalk, roughly chopped

• 5 garlic cloves, smashed

• 4–6 cm fresh turmeric root, sliced (or 2 teaspoons ground turmeric)

• 4–6 cm fresh ginger root, sliced

• ½–¾ teaspoon whole black peppercorns

• 2 tablespoons plus 1 teaspoon apple cider vinegar

• 1 tablespoon plus 1 teaspoon sea salt

• Filtered water (approximately 4.5–6.5 litres), enough to completely cover the bones

Method

Place all ingredients into a large slow cooker (6 litre capacity or larger) or a heavy based stockpot. Add the apple cider vinegar, which assists in extracting minerals and collagen from the bones, then pour in enough filtered water to completely cover the ingredients.

• Slow Cooker: Cook on high for 1 to 2 hours until the broth reaches a gentle simmer. Reduce to low and continue cooking for 12 to 24 hours.

• Stovetop: Bring to a gentle boil, then immediately reduce the heat to the lowest setting. Cover and simmer gently for 12 to 24 hours.

Once finished, remove from the heat and strain the broth through a fine mesh sieve or cheesecloth into a large bowl or jug. Discard the solids.

Taste and season with additional sea salt if required.

Storage

Allow the broth to cool before transferring to airtight glass jars. Store in the refrigerator for up to five days or freeze for up to three months.

Warm and enjoy as a daily nourishing tonic ( it's often my arvo alternate to a coffee), or use as a nutrient rich base for soups, risottos and sauces.