Low Sugar Ginger-Garlic Chicken Bone Broth Tonic
Warming, deeply savory, and built on nothing but whole ingredients, this slow-simmered tonic is the kind of thing you'll want to keep stocked in your fridge all week. Every ingredient here earns its place — chicken bones, fresh ginger, smashed garlic, turmeric, and a splash of apple cider vinegar work together to create a broth that tastes complex without a single gram of added sweetener. That vinegar soak at the start is a small but smart step that helps pull minerals from the bones before the heat even comes on, giving the finished liquid real depth and body. The long, low simmer does the heavy lifting, coaxing out a golden, fragrant broth that smells incredible and tastes even better. Sipping it straight from a mug is genuinely satisfying, especially on a cold day or when you need something restorative that isn't loaded with sugar or mystery additives. A squeeze of fresh lemon at the end brightens everything up without tipping the balance — it's optional, but worth it. Make a big batch, freeze half, and you'll have a clean, nourishing base ready to go whenever you need it.
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Learn more →Ingredients
4 servings
- 2 lb chicken bones (backs, necks, or carcass)
- 6 cups cold water
- 2 tbsp apple cider vinegar
- 1 (2-inch) piece fresh ginger, sliced into coins
- 4 cloves garlic, smashed
- 1 tsp ground turmeric
- 2 stalks celery, roughly chopped
- 1 medium carrot, roughly chopped
- 1 tsp fine sea salt, plus more to taste
- 4 sprigs fresh thyme
- 2 tbsp fresh lemon juice (optional)
Instructions
- 1
Place the chicken bones in a large stockpot or Dutch oven and cover with the cold water. Add the apple cider vinegar and let the bones soak for 10 minutes — this helps draw minerals from the bones before heat is applied.
- 2
Set the pot over medium-high heat and bring to a boil. As the liquid heats, skim off any gray foam that rises to the surface, until the foam subsides and the liquid is mostly clear, about 5 minutes.
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