SOUPer Broth

This broth is golden, gelatinous, flavorful, and full of goodness—and if you do it right, it’s beautifully clear.

Ingredients:

• A big pile of bones (chicken frames, necks, backs, etc.)

• A few chicken feet (optional, but great for collagen)

• Veggie scraps (carrot peels, onion skins, celery ends—whatever you’ve saved)

• Water to cover

• 1 large pice of fresh ginger

• 1 large piece of turmeric root

• Salt, to taste

  
  

Instructions:

1. Fill the pot: Place bones, feet, veggie scraps, into a large stock pot. Cover with cold water.

2. Simmer gently: Bring to just a simmer—don’t let it boil! As it heats, use a spoon to scrape off any foam or “gunk” that floats to the top.

3. Low and slow: Keep it at the lowest possible simmer for 24 hours. You can transfer it to a low oven overnight if your stovetop isn’t reliable, but again—no boiling. Boiling makes it cloudy and milky; we’re going for clear and rich.

4. Strain and chill: After 24 hours, strain out the solids and place the broth in the fridge overnight.

5. Skim and season: In the morning, skim off the fat that’s risen to the top and return the broth to a clean pot. Add your sliced ginger and turmeric, plus salt to taste. Bring it to a boil, then simmer gently for 20–30 minutes.

6. Final strain: Strain again through a fine mesh sieve or cheesecloth into jars or containers for storage.

   
   

Store in the fridge for up to a week, or freeze for longer. An amazing base for ramen or egg drop soup!