Saffron-Infused Bone Broth

Turn your Thanksgiving leftovers into something deeply restorative. This Saffron-Infused Bone Broth is the perfect way to repurpose your turkey bones and veggie scraps into a golden, gut-nourishing staple. Warm, aromatic, and rich in minerals, it transforms holiday abundance into a soothing ritual your digestion will thank you for.

• 2–3 lbs organic chicken or beef bones
  
  
• 10 cups water
  
  
  

• 1 onion, quartered
  
  

• 2 carrots, chopped
  
  

• 2 celery stalks, chopped
  
  

• 4 garlic cloves, smashed
  
  

• 1-inch piece fresh ginger, sliced
  
  

• ½ tsp black peppercorns
  
  

• 1 tsp apple cider vinegar
  
  

• ½ tsp saffron threads, steeped in 2 tbsp warm water
  
  

• 1–2 sprigs fresh thyme or rosemary
  
  

• Sea salt to taste
  
  

Instructions:

1. Prepare Bones: Place bones in a large stockpot or slow cooker and cover with water. Add apple cider vinegar and let sit for 15–20 minutes to help extract minerals.
   
   

2. Add Veggies & Herbs: Add onion, carrots, celery, garlic, ginger, thyme, peppercorns, and a pinch of salt.
   
   

3. Simmer: Bring to a gentle boil, then reduce to a simmer. Cook for 12–24 hours (slow cooker: low 12–24 hrs), skimming foam occasionally.
   
   

4. Add Saffron: In the last 15–20 minutes of cooking, add saffron threads steeped in warm water. This preserves the delicate aroma and therapeutic properties.
   
   

5. Strain & Store: Remove bones and vegetables, strain broth into jars. Store in the fridge up to 5 days or freeze for later.
   
   

6. Serve: Sip warm as-is or use as a base for soups, risottos, or stew.
   
   
   Enjoy it warm on its own or use it as a base for soups and stews. It’s a simple, grounding staple to keep on hand all season long.