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Ginger-Lemongrass Bone Broth

These days, lots of people are excited about bone broth. Not only is it soothing, grounding and warming, it can also be flavored in many different and interesting ways. This recipe gives you a great way to utilize herb and vegetable stems and trimmings to make a delicious, clear broth that’s beautifully golden in color with the wonderful flavors of fresh herbs and vegetables.

This recipe yields about a gallon of broth. If that’s more than you’ll use in five days, reserve the amount you want to use and freeze the rest.

Basic Broth Ingredients

  • 8 lbs. chicken bones
  • ½ lb. onions, peeled and cut into large chunks
  • ¼ lb. carrots
  • ¼ lb. celery
  • A small handful of parsley stems
  • 4 bay leaves
  • Several thyme sprigs
  • Several garlic cloves
  • Small handful of black peppercorns

Ginger-Lemongrass Variation

To the above ingredients, add…

  • 1 bunch of lemongrass, or lemongrass trimmings, roughly chopped
  • Cilantro stems
  • Mint stems
  • Ginger root, rough chopped
  • Scallion Trimmings

You can also add…

  • Mushroom stems
  • 1 chili pepper
  • A bit of tamari or fish sauce for flavor


  1. Put the chicken bones in a stockpot and rinse them with cold water.
  2. Add cold water to cover the chicken bones (about six quarts) and bring to a simmer.
  3. Simmer over low heat for a minimum of four hours, and up to 18 hours periodically skimming the top of the stock to remove foam and fat as it develops (we like to let it simmer overnight).
  4. Add the vegetables and herbs, and simmer for one hour.
  5. Pour the stock through a fine mesh strainer, cool, and store in the fridge for up to five days.


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