Meals in a Jar

Turmeric Chicken Broth

Recipe / Lee Holmes

Bone broths are amazing for your gut health as they heal and seal the digestive tract. This mineral-rich broth is just what the doctor ordered. It’s charged with the anti-inflammatory powers of turmeric, fresh ginger and a whole chicken. Freeze the broths in ice-cube trays to give convenient little portions to pop into other dishes.

Makes: 1L

1 whole organic chicken
2 chicken feet, for extra gelatine (optional)
2L filtered water
2 tbsp apple-cider vinegar
2 tbsp lemon juice
1 large onion, chopped
3 celery stalks, chopped
2.5cm knob fresh ginger, grated
½ tsp ground turmeric or fresh grated turmeric
Good pinch Celtic sea salt
Freshly ground black pepper
1 bunch flat-leaf parsley, leaves only
2 garlic cloves, crushed

Put chicken in large stainless-steel stockpot, along with chicken feet, if using. Add water, vinegar and lemon juice. Add onion, celery, ginger, turmeric and salt, and season generously with freshly ground black pepper.

Bring to boil over medium heat, skimming off any foam that rises. Reduce heat to lowest setting, then cover and simmer for 2 hours.

Remove from heat, remove chicken from pot and leave until cool enough to handle. Take meat off bones, reserving bones and setting meat aside for another use.

Return bones to pot and simmer over very low heat for 4–6 hours, checking now and then and adding a little more filtered water if needed.

Add parsley and garlic and simmer for another