A magical potion of exotic, anti-inflammatory Ingredients
This Golden Elixir Sipping Broth is a great hunger fighter as well as a restorative gut healthy food. Our co-creator Cat incorporates this as a snack option on a low glycemic eating plan.
Two Possible Versions
The first uses 2 quarts of bone broth and 1 can of coconut cream/milk and allows for the star anise as an option. Coconut cream/milk adds richness and gut healthy, anti-inflammatory benefits. This is the easiest version to source the ingredients. The second can be made in a lesser quantity with 1 quart of bone broth and star anise, but omits the coconut cream/milk. If you decide to make version 2 in a smaller quantity, be sure to adjust the measurements of the other ingredients, too.
You can use ground turmeric, but if you would like to use fresh, look for it in the produce section of your local grocers, probably right next to the fresh ginger root. A 6-ounce container of turmeric root was enough for three recipes. (What to do with those smallest pieces of turmeric root? We planted them and green tops began to sprout within 2 weeks.)
Star anise can be hard to find. We sourced it at a local Mediterranean market.
If you want to add shiro miso, it will add some protein and fermented food benefits. However, soy is among the top US GMO crops. This means that this crop is likely to be grown using herbicides and pesticides. To avoid the negative effects of these chemicals in the body, we look for organic or non-GMO versions.
You can make approximately 1 quart of chicken bone broth with the leftovers of a rotisserie chicken. Place the leftover carcass of a rotisserie chicken in a stock pot, cover with water and bring to a low boil. You can add 1/2 medium onion (rough chopped) and 2-3 cloves of garlic (crushed) and a stalk of celery cut into large pieces, if you like. Allow to boil for 30-40 minutes, then turn off the heat and allow to cool two hours before attempting to debone or putting in the refrigerator. We usually do this in the evening after enjoying a meal with rotisserie chicken. The stock is usually cooled by the time we’re ready for bed and we just put it in the fridge for processing the next day. When ready to process, remove the bones, meat and any veggies and place them into a colander set inside a large work bowl. Pour the broth through a mesh strainer into another large pot or 8 cup or larger measuring cup. Use the meat for chicken salad, tacos, quesadillas or add to a soup.
You can make 10 cups of this delicious sipping bone broth for $10 or less. That’s $1 per serving for 10 healthy, hunger-fighting snacks. For best pricing, check the big box stores for organic chicken bone broth by the case or find store-brand options at your local grocers.
- 2 Tbsps Extra Virgin Olive Oil or Peanut Oil
- 1/2 medium Sweet Onion, roughly chopped
- 1/4 cup + 2 Tbsps grated fresh Ginger Root
- 1/4 cup grated fresh Turmeric Root or 2 – 3 teaspoons Ground Turmeric
- 3 cloves Fresh Garlic, chopped
- 2 quarts Organic Chicken Bone Broth
- 1 long or 3 short pieces Cinnamon Sticks
- 3 Tbsps Fish Sauce
- 3-4 Tbsps Light Brown Sugar (organic or non-GMO)
- (version 1) 1 can (15 ounces) Coconut Cream
- (version 1: optional; version 2: integral) 3-4 Star Anise per quart of broth
- Organic Mild Yellow (Shiro) Miso
- Depending on your knife skills, you can remove the peel from the ginger and turmeric with a sharp paring knife, vegetable peeler, back of spoon or ginger grater with a scraper edge. Smash the ginger with a meat mallet to break up the fibers. Grate the turmeric using a microplane grater or ginger grater. Wearing food prep gloves will help avoid your skin being stained when working with the turmeric.
- If using homemade stock to which you’ve added onion and garlic, you can omit those items in this step. In a stock pot over medium heat, add peanut oil and sauté chopped onion until it begins to turn translucent, then add grated fresh ginger root, sauté one minute, then add turmeric and garlic. Sauté 1-2 minutes until the garlic is fragrant. Add chicken bone broth, cinnamon sticks (break long stick into shorter pieces), fish sauce, light brown sugar and sea salt, stir. Bring broth to a simmer over medium-low heat for 3-5 minutes. Turn off heat, add coconut cream, stir to combine and let cool 1-2 hours.
- Once broth is cooled, pour through a strainer into a 6-8 cup measuring cup. Portion into freezer safe 3-4 cup BPA-free plastic containers allowing room for liquid to expand as it freezes. Freeze containers that will not be used within 3 days.