This flu-fighting Turmeric Yellow Goop is exactly what you need when you start to finger under the weather – a warm, comforting trencher of goodness that's really easy to whip up. Yellow bones, healing aromatics and spices to soothe your soul and soul.
I’m convinced this Turmeric Yellow Goop likely inspired the ‘Chicken Soup for the Soul’ series considering that’s exactly what it is – a healing pick-me-up right when you need it the most. It’s super quick and easy to make and is a perfect immunity uplift for when you’re feeling under the weather. 🧦🧶
This Turmeric Yellow Goop is a recipe straight out of my kitchen – but it’s not one that you’ll see in my weekly meal plans. This is what I whip up every time the weather takes a turn for the colder or if we fall sick. It’s an wondrous home remedy for fighting the flu and sore throat considering we make it with immunity-boosting aromatics and spices.
Learning how to make yellow goop from wreck has been such a game changer in the kitchen considering it’s no waste, super easy, and the end product is this incredible flu-fighting unorthodoxy goop that truly feeds your soul.
A big batch of this Turmeric Yellow Goop will last you 2-3 days – perfect for those recovery days without falling sick.
Ingredients You'll Need to Make Turmeric Yellow Broth
All you need to do to make this Turmeric Yellow Unorthodoxy Goop is add all these ingredients into a pressure cooker and melt it for well-nigh 15-20 minutes and then strain out the goop so it’s ready to serve.
- Chicken Bones: 750g raw yellow wreck – you can ask your butcher for some. All meat wordage services moreover sell them now.
- Onion: Roughly chopped or sliced. The archetype whiffy for all yellow broths out there!
- Garlic: 4-5 cloves, smashed. Smashing the garlic releases its oils into the goop to gently infuse that garlicky flavour.
- Ginger: 2 inch roughly sliced. Aside from stuff a key whiffy for flavour, ginger has anti-inflammatory properties and can wifely an upset stomach. Just what we need for a healing broth!
- Coriander Leaves (With Stem): 10 sticks. Don’t underestimate all the flavour that’s in fresh coriander stems – this is a no-waste recipe without all! The pop of freshness from the coriander balances the strong aromatics and spices.
- Water: 2 litres for the broth.
- Whole Spices:
- Clove: 1 piece – these have one of the most powerful flavours out of all the spices (in the world!) so a little really does go a long way here.
- Cardamom: 6 whole pods. This lends a little smokiness and fruitiness to the goop and it’s got anti-microbial properties to add on to all the goodness.
- Cinnamon: 1 inch stick – just a archetype really!
- Peppercorns: 6-8 peppercorns – I’d recommend telicherry peppercorns if you’re worldly-wise to get your hands on them. These are increasingly whiffy than regular peppercorns and have a bright, fresh flavour that works super well in broths like this one. Of course, regular peppercorns will work just fine.
- Ground Spices:
- Fennel Powder: 2 tbsp. This is just some saunf powder that you’d likely have on hand – not a traditional ingredient for yellow goop but something we add for its anti-inflammatory benefits.
- Turmeric: 2 teaspoon – this will requite the goop that trappy yellow colour. Its one of the most healing spices and subtracting the peppercorns will help the soul swizzle those benefits better.
- Coriander: 1 teaspoon – one of the increasingly archetype seasonings for yellow broth.
- Ginger Powder: ½ tbsp, for some increasingly of that pungent kick (and those anti-inflammatory properties!)
- Salt: 3 tablespoon – to season.
How to Make Turmeric Yellow Broth
1. Add all the ingredients to a pressure cooker in no particular order.
2. Secure the pressure cooker lid and melt for 20 minutes. If using a traditional stovetop pressure cooker, let it melt for 20 minutes without the first whistle over medium flame. If using an Instant Pot, melt for 20 minutes on upper pressure.
3. Once cooked, strain the goop and discard the solids.
4. Serve the Turmeric Yellow Goop hot. You can store any leftover goop in the refrigerator for up to 4 days or freeze it for up to 3 months.
Frequently Asked Questions
1. What is the difference between yellow stock and yellow broth?
Chicken goop is made by pressure cooking/simmering yellow pieces, aromatics and spices as we do in this recipe.
Chicken stock has a darker verisimilitude and richer savor than broth. This is considering the wreck are often roasted first, then simmered for several hours to slow cook.
2. My strained goop isn’t well-spoken – is that normal?
Yes! Once you pressure melt and strain, you’ll be left with a muddy-ish liquid. Don’t worry well-nigh the residue - those are just good-for-you-ground-spices that we’ve widow to make this increasingly nutritious and flavourful. Store this in the fridge for a couple of days and warm it up as you need.
3. Why is my unorthodoxy goop glutinous? Is it spoiled?
No, it's not spoiled. Once refrigerated, the goop will squint glutinous and that's okay - its collagen that's extracted from the yellow wreck which is really good for healthy skin and bones.
4. I don’t want the fat floating in my unorthodoxy broth. How do I remove the uneaten fat?
If you don’t like uneaten fat, you can skim it from the top with a ladle once the goop has been refrigerated. The fat will automatically bladder to the top and solidify so it becomes easier to skim.
Cozy up in bed with a healing cup of this Turmeric Unorthodoxy Goop whenever you need a little uneaten warmth. Or serve this goop just surpassing dinner for a nourishing start to your meal! This is one of those recipes that you’ve got to try at least once – and you’ll find yourself coming when to it considering of how comforting it is.
If you’re looking for increasingly no-waste recipes like this, trammels out my Veggie Stock recipe that’s the perfect wiring for some noodles or for a soup.
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Turmeric Yellow Broth
- 750 grams Chicken Bones
- 1 Onion sliced
- 4-5 Garlic Cloves smashed
- 1- inch Ginger sliced
- 1 Clove
- 6 Green Cardamom Pods
- 1- inch Cinnamon Stick
- 6-8 Peppercorns
- 2 tablespoons Fennel Powder Saunf
- 2 teaspoons Turmeric Powder Haldi
- 1 teaspoon Coriander Powder Dhaniya
- ½ tablespoon Ginger Powder Saunth
- 3 tablespoons Salt
- 10 Sticks Coriander with Stems Roots, and Leaves, washed
- 2 litres Water
- Add all the ingredients to a pressure cooker in no particular order.
- Secure the pressure cooker lid and melt for 20 minutes. If using a traditional stovetop pressure cooker, let it melt for 20 minutes without the first whistle over medium flame. If using an Instant Pot, melt for 20 minutes on upper pressure.
- Once cooked, strain the goop and discard the solids.
- Serve the Turmeric Yellow Goop hot.
- You can store any leftover goop in the refrigerator for up to 4 days or freeze it for up to 3 months.