Almond Free Ginger-Garlic Chicken Bone Broth Tonic
There is something deeply restorative about a slow-simmered broth that fills the kitchen with the warm, earthy scent of ginger and garlic — and this tonic delivers exactly that. Chicken bones are coaxed low and slow with fresh ginger coins, smashed garlic, ground turmeric, and a splash of apple cider vinegar, which helps pull minerals from the bones before the heat even kicks in. The result is a deeply golden, fragrant liquid that feels like it's doing your body a genuine favor with every sip. Because every single ingredient here is whole and straightforward — bones, aromatics, vegetables, salt — there's no need to scan a label or worry about hidden nut-based additives sneaking into your cup. A fine-mesh strainer gives you a beautifully clear finish, and a squeeze of fresh lemon juice at the end brightens the whole thing. Sip it straight from a mug, use it as a base for soups, or freeze it in batches so you always have something nourishing on hand.
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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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