Artificial Flavors Free Ginger-Garlic Chicken Bone Broth Tonic
There is something deeply satisfying about a broth that smells this good before you've even taken a sip. Fresh ginger coins, smashed garlic, ground turmeric, and sprigs of thyme do all the heavy lifting here, building a broth that is golden, aromatic, and layered with real flavor — no flavor packets, no shortcuts, nothing artificial in sight. A splash of apple cider vinegar goes into the pot before the heat even turns on, drawing minerals from the bones and giving the finished tonic a subtle depth that store-bought versions simply can't replicate. The long, low simmer — anywhere from two and a half to three hours — is where the magic happens, coaxing a rich, deeply colored liquid from humble ingredients you can actually name. A squeeze of fresh lemon juice at the end brightens everything up and makes the ginger and turmeric pop. Serve it hot in a mug on a cold morning or use it as a base for soups and grains — either way, you'll want to keep a batch in the freezer at all times.
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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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