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Healing Slow Cooker Bone Broth Recipe with Turmeric Ginger Apple Cider

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A nourishing and healing bone broth simmered slowly in a slow cooker with turmeric, ginger, and apple cider vinegar for a comforting and nutrient-rich tonic.

Ingredients

Scale
  • 3–4 pounds beef or chicken bones (marrow-rich knuckle, neck, oxtail, or chicken carcasses and wings)
  • 2–3 inches fresh turmeric root, peeled and sliced (or 1 tablespoon turmeric powder)
  • 2-inch piece fresh ginger, sliced thinly
  • 2 tablespoons raw, unfiltered apple cider vinegar
  • 1 medium onion, quartered
  • 2 large carrots, roughly chopped
  • 2 celery stalks, chopped
  • 4–5 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • A small handful fresh parsley (optional, added near the end)
  • About 10 cups filtered water (2.4 liters)

Instructions

  1. Optional: Preheat oven to 400°F (205°C). Spread bones on a baking sheet and roast for about 30 minutes, turning halfway until browned for richer flavor.
  2. Place bones (roasted or raw) into the slow cooker. Add sliced turmeric, ginger, quartered onion, chopped carrots, celery, smashed garlic, bay leaves, and whole black peppercorns.
  3. Pour in 2 tablespoons apple cider vinegar. Add enough filtered water to cover bones and vegetables by about an inch, approximately 10 cups.
  4. Cover with lid and set slow cooker to low. Cook for at least 12 hours, ideally 18-24 hours for maximum nutrient extraction. Avoid lifting the lid during cooking.
  5. Every 6 hours, skim off any foam or impurities from the surface with a ladle to keep broth clear.
  6. In the last 30 minutes of cooking, add fresh parsley if using.
  7. Strain broth through a fine mesh strainer lined with cheesecloth or a clean kitchen towel into a large bowl or pot. Discard solids.
  8. Let broth cool to room temperature, then refrigerate in airtight containers. Fat will rise and solidify on top; scoop off or stir back in as preferred.

Notes

Roasting bones before slow cooking adds a deeper, caramelized flavor but is optional. Keep the slow cooker lid on as much as possible to maintain heat and flavor. Skim foam every 6 hours for a clearer broth. If broth tastes too strong or salty, dilute with water when reheating. Freeze leftovers in 2-cup portions for easy thawing. Broth gels when chilled, indicating good collagen extraction.

Nutrition

Keywords: bone broth, slow cooker, turmeric, ginger, apple cider vinegar, healing broth, nourishing, anti-inflammatory, immune support

Find it online: https://bitematrix.com/healing-slow-cooker-bone-broth-recipe-with-turmeric-ginger-apple-cider/