Bone broth has moved from grandmother’s kitchen to wellness cafés for good reason: a mug of it feels like being looked after. This turmeric ginger version simmers bones low and slow with two of nature’s most celebrated anti-inflammatory roots, producing a golden, savory broth that is deeply soothing and perfectly keto.
Turmeric’s curcumin is among the most studied natural compounds for supporting a healthy inflammatory response; ginger adds gingerols plus gentle stomach-settling warmth. Black pepper meaningfully improves curcumin absorption. Together in a mineral-rich broth, they make a functional food that tastes wonderful — not a chore.
Sip it from a mug in the morning, when afternoon hunger strikes, or use it as a soup base. One batch keeps you stocked for the week.
Prep time: 20 mins | Cook time: 12 hrs (slow cooker) | Total time: 12 hrs 20 mins | Servings: 12 (1-cup servings)
KEY TAKEAWAYS
- Long-simmered bones release collagen, gelatin, minerals, and amino acids into a nourishing broth.
- Turmeric and ginger add research-backed anti-inflammatory compounds; black pepper boosts curcumin absorption.
- Virtually zero carbs and rich in protein make it ideal for keto, fasting support, and gentle digestion.
- A slow cooker does all the work — 20 minutes of prep, then walk away for 12 hours.
- Makes 12 servings that refrigerate or freeze beautifully for weeks of healing sips.
TABLE OF CONTENTS
- Why This Recipe Works
- Ingredients
- Step-by-Step Instructions
- Nutrition & Macros
- Tips & Variations
- Storage & Meal Prep
- FAQs
Why This Recipe Works
Long, gentle simmering extracts collagen (which becomes gelatin), minerals like calcium and magnesium, and amino acids including glycine — valued for restful sleep and calm digestion. When the broth gels in the fridge, you have done it right: that jiggle is liquid nourishment.
Turmeric and ginger elevate this from good broth to functional food. Curcumin is poorly absorbed alone, but black pepper’s piperine dramatically increases its bioavailability, and simmering in fat-containing broth helps further since curcumin is fat-soluble. Ginger adds gingerols associated with digestive comfort and gentle warmth.
For keto followers, broth is quietly essential. As carb intake drops, the body excretes more sodium and water — the “keto flu.” A salty, mineral-rich mug replenishes electrolytes, provides easy protein, and calms hunger, all for roughly 1 gram of net carbs per cup.
Ingredients
- 3 lb (1.4 kg) beef bones (marrow, knuckle, and oxtail mix) or chicken carcasses/feet
- 12 cups (2.8 liters) filtered water, or enough to cover the bones by 1 inch
- 2 tbsp (30 ml) apple cider vinegar (helps draw minerals from the bones)
- 3-inch (7.5 cm) piece fresh turmeric root, sliced (or 1 tbsp / 8 g ground turmeric)
- 3-inch (7.5 cm) piece fresh ginger root, sliced
- 1 large onion, quartered (about 1 1/2 cups / 225 g)
- 3 celery stalks, roughly chopped
- 2 carrots, roughly chopped (adds subtle sweetness; omit for stricter keto)
- 5 garlic cloves, smashed
- 2 bay leaves
- 1 tbsp (6 g) whole black peppercorns
- 1 tbsp (18 g) fine sea salt, plus more to taste
- Fresh parsley stems or cilantro stems, a small handful (optional)
Step-by-Step Instructions
- Optional but recommended: roast the bones at 400°F (200°C) for 30 minutes until browned. This deepens the broth’s flavor and color considerably. If using a chicken carcass from a roast dinner, skip this step.
- Place the bones in a large slow cooker (6-quart / 6-liter or bigger). Add the water and apple cider vinegar. Let stand for 20 to 30 minutes — the acid begins loosening minerals from the bones before the heat even starts.
- Add the turmeric, ginger, onion, celery, carrots (if using), garlic, bay leaves, peppercorns, and salt. The water should cover everything by about an inch; add a little more if needed.
- Cover and cook on LOW for 12 hours (up to 24 hours for beef bones for maximum extraction). Resist the urge to stir frequently — a gentle, barely-bubbling simmer produces the clearest, cleanest-tasting broth. Skim off any foam or scum that rises in the first couple of hours.
- In the final 30 minutes, add the parsley or cilantro stems if using, for a fresh finish.
- Turn off the slow cooker and let the broth cool slightly. Strain through a fine-mesh sieve, discarding the solids. For an extra-clear broth, strain a second time through cheesecloth.
- Taste and adjust the salt — properly seasoned broth should taste savory and satisfying on its own. Cool the strained broth relatively quickly (an ice bath in the sink works well), then refrigerate.
- Once chilled, lift off and discard (or save for cooking) the layer of fat that solidifies on top, if you prefer a leaner broth. Portion into jars or freezer containers and store as directed below.
Nutrition & Macros
Estimates per 1-cup serving of beef bone broth. Values vary with the bones used; chicken broth runs slightly lighter. The headline here is protein and minerals for almost no carbs.
| Nutrient | Per serving |
|---|---|
| Calories | 55 kcal |
| Net carbs | 1 g |
| Fat | 1.5 g |
| Protein | 9 g |
| Fiber | 0 g |
Tips & Variations
- Save bones over time. Keep a bag in the freezer for leftover roast chicken carcasses, turkey bones, or beef bones. When it is full, you have a free batch of broth waiting to happen.
- Chicken feet are gelatin gold. Adding a pound of chicken feet to any poultry broth dramatically increases the gelatin content and that satisfying jiggle.
- Stovetop method. Simmer very gently in a large stockpot for 8 to 12 hours, topping up water as needed to keep bones covered. Never let it reach a rolling boil.
- Instant Pot shortcut. Cook on high pressure for 120 minutes (beef) or 90 minutes (chicken) with natural release. The flavor is excellent, though slightly less deep than a long slow simmer.
- Make it a meal. Poach an egg in a mug of hot broth, or add shredded chicken, sautéed mushrooms, and bok choy for a five-minute keto soup.
Storage & Meal Prep
Refrigerate broth in sealed jars for up to 5 days — it should gel when cold, which is a sign of quality. For longer keeping, freeze in 1-cup portions (silicone muffin trays or freezer bags laid flat work perfectly) for up to 6 months. Thaw overnight in the fridge or gently in a saucepan.
Batch this monthly and you will always have broth on hand. A standing Sunday slow-cooker batch, portioned and frozen, covers weeks of morning mugs, soup bases, and keto-flu rescue.
FAQs
Why did my broth not gel?
Gelling depends on the ratio of collagen-rich bones to water. Use plenty of joint-heavy bones (knuckles, feet, necks), do not over-dilute, and simmer long enough. Even non-gelled broth still contains minerals and amino acids — it is simply less concentrated.
Can I drink bone broth while fasting?
A plain cup has about 50 calories and 9 grams of protein, so strict fasters usually avoid it during a water fast. For gentle or “fat fasting” approaches and for breaking a fast, it is one of the best choices you can make.
Is the turmeric flavor overpowering?
No — fresh turmeric is earthy and mild, more aromatic than spicy. Combined with ginger, garlic, and savory bones, it reads as warm and golden rather than distinctly “turmeric-y.”
Do I really need the apple cider vinegar?
It helps extract minerals from the bones and you will not taste it in the finished broth. Any mild acid works; lemon juice is a fine substitute if that is what you have.