Best Bone Broth Braised Turmeric Chicken With Veggies Recipes

Ginger Turmeric Bone Broth Recipe (Ultra-Healing) image

Provided by Elizabeth Rider

Time 12h15m

Number Of Ingredients 15

(use naturally-raised and/or organic ingredients when possible)
1 cooked chicken carcass, meat removed and reserved for another recipe; use the bones, skin and all pieces of the chicken besides the meat in your bone broth
2 chicken feet from the butcher counter (optional-omit if you can't find it)
1 white or yellow onion, quartered
2 carrots, scrubbed or peeled and cut in half
2 celery stalks, cut in half
4 garlic cloves, smashed open or cut in half
1 large bay leaf
1 tablespoon ground turmeric
3-5 one-inch pieces of fresh ginger
1/2 teaspoon whole black peppercorns
2 tablespoons apple cider vinegar
2 teaspoons sea salt (optional, add more or less once broth is finished)
enough filtered water to fill the pot
(If roasting the chicken for this recipe, 2 tablespoons extra virgin olive oil plus enough salt and pepper to season the outside of the chicken.)

Steps:

Step 1: If roasting the chicken for this recipe, preheat the oven to 400F. If not move to Step 3.
Step 2: Make a simple roasted chicken to reserve the meat for another recipe and use the bones, skin and all parts of the chicken except the meat to make your bone broth. (See note below for a simple roasted chicken recipe if needed)
Step 3: In a 6-quart slow cooker, add the bones, skin, and everything leftover from the chicken after you removed the meat. Add all broth ingredients and enough filtered water to cover, about 1/2 inch from the top of the pot. Cover (do not lock the cover if your slow-cooker lid has locks, those are just for transport) and set to high for 3-4 hours, or until the water comes to a simmer. Turn to low and let simmer 12-24 hours, or overnight.
Step 4: Strain broth through a fine-mesh strainer or cheese-cloth (I find the fine mesh strainer to be easier). Discard everything else that was in the pot.
Step 5: Use your stock as the base of a soup or pour into mason jars to enjoy all week. Let the broth come to room temperature before putting in the refrigerator. It will keep in airtight glass containers with lids (I like to use mason jars) for up to 5 days, and frozen up to 6 months.

Coconut-Braised Chicken Thighs With Turmeric and Peppers image

Provided by Alexa Weibel

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons coconut oil or neutral oil
2 teaspoons ground coriander
Kosher salt and black pepper
6 bone-in, skin-on thighs or 4 bone-in, skin-on chicken legs (about 2 1/4 pounds total)
4 scallions, thinly sliced
1/4 cup finely chopped fresh lemongrass (cut from the tender centers of 2 stalks)
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 3 tablespoons)
3 garlic cloves, thinly sliced
1 1/2 teaspoons ground turmeric
4 fresh makrut lime leaves (optional)
1 cup chicken stock
1 (14-ounce) can light coconut milk
5 ounces mini sweet peppers (about 7 peppers), trimmed and thinly sliced (or 1 bell pepper, stemmed, seeded and chopped)
Fresh cilantro (small sprigs and chopped leaves) or basil (sliced), for serving
Cooked jasmine rice, rice noodles or fresh ramen noodles, for serving

Steps:

In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.

Ginger-Turmeric Bone Broth With Greens image

Provided by Yewande Komolafe

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 quart bone broth or chicken stock, homemade or store-bought
1/2 teaspoon ground turmeric
1 garlic clove, grated
1 (1-inch) piece ginger, scrubbed and grated
Salt and black pepper
2 cups torn greens, such as mature spinach, kale, mustard greens, dandelion or beet greens (optional)
1 lemon, cut into wedges, for squeezing

Steps:

Pour the broth into a medium pot and add the turmeric. Set over high heat and bring to a boil. Lower the heat to medium and allow to simmer for 5 minutes. Add the garlic and ginger, and season to taste with salt and black pepper. Remove from heat and stir in the greens, if using.
Divide the broth in bowls or large mugs. Serve hot with lemon wedges for squeezing.