Paleo Bone Broth with Turmeric Recipe


Although many of us think of broths as a way to warm up in winter, this Paleo bone broth with turmeric is the perfect way to detox and stay nourished all year. With simple ingredients and barely any prep time, you can have a large batch of bone broth to use or freeze for recipes, or simply to enjoy on its own.

Bone broth has several healing benefits especially for those living with an autoimmune disease. Learn more about the benefits of bone broth including healing leaky gut, boosting your immune system, healthier hair, and more with our friends at Cognitune.


  • Roasting pan/baking sheet large enough to fit all of the bones
  • Crock pot/stock pot large enough to fit your bones in
  • 1 broth bag or you can use a piece of cheese cloth (for the vegetables)

  • 2 to 5 lbs chicken bones and chicken necks/backs, feet and liver
  • 1 to 2 Teaspoons Granulated Garlic and Onion
  • Black pepper
  • 3 to 4 bay leaves
  • sprig or two of thyme
  • 1 to 3 containers ( 32 oz. ea.) ready made organic chicken broth.
  • Filtered Water – enough to make sure the liquid in the pot covers the bones completely
  • 3 to 4 Carrots cleaned and cut in half
  • 1 to 2 yellow onion quartered (you can leave the skin on it contains nutrients and gives the broth a bit of color)
  • 4 to 5 stalks of celery cleaned and cut in half
  • 2 to 3 cloves of garlic
  • Himalayan Pink Salt to taste
  • 2 Tablespoons fresh Turmeric


  1. Preheat oven to 375 degrees
  2. Place bones on your baking pan season with salt pepper granulated onion and garlic and brown in the oven for 45 minutes to an hour, you can cook longer. The browner the bones the richer tasting the broth.

  3. Remove bones from pan and place bones, vegetables, herbs and turmeric in cheese cloth or broth bag; make sure to tie your cheese cloth or broth bag into a tight sachet so nothing escapes
  4. Add sachet to your pot along with the liquid

  5. Bring pot to boil, and then reduce heat to a simmer
  6. Let simmer until the liquid has been reduced about 1/4, this will take about 6 to 10 hours on the stove or about 4 to 5 hours in a crock pot This recipe can also be used in an Instant pot, however cooking time will be much reduced.
  7. Remove from heat, add salt to taste and cool; You can then serve immediately or place into containers and freeze.

We like to use an* ice cube tray to freeze the bone broth in so that when we need it we’ll have it available quickly and only in the serving size we need. This is also a great idea for those of your who live alone or just want a quick pick me up during cold and flu season.

*When the broth is frozen then you can remove them from the ice cube tray and store in a zipper seal bag.  Each compartment in an ice cube tray holds about 2 ounces.

Making soup? Try our crackers to go on top.