Heat a 9-quart heavy stock pot over medium heat. Add the olive oil. Then add the dried or fresh turmeric, and ginger. Sauté for a few minutes, then add the onion (and the onions skins for a deeper colored stock) and sauté a few minutes more. Add the remaining ingredients, cover, and bring to a gentle boil. Then reduce heat to low and simmer for about an hour. Using tongs or a slotted spoon, remove the chicken thighs and place them onto a plate to cool. Once they are cool enough to handle, pull the meat from the bones. Then return the bones and skin to the pot of simmering stock, cover, and simmer on low heat for an additional 2 to 3 hours or longer. Then strain through a fine mesh strainer into another large pot or bowl. Taste and add more salt if necessary. Ladle some of the broth into wide-mouth quart jars and refrigerate.
Note: nutritional information is that of the broth before it is strained