Beef Free Ginger-Garlic Chicken Bone Broth Tonic
This deeply golden, slow-simmered tonic is the kind of thing that makes you feel better just from the smell alone. Built entirely on chicken bones and a lineup of bold aromatics — fresh ginger, smashed garlic, turmeric, celery, and carrot — it delivers serious depth and warmth without a single trace of beef. The apple cider vinegar soak before the heat goes on is a smart step that helps pull minerals from the bones, giving the finished broth that rich, nourishing quality you're actually after. A long, low simmer does the heavy lifting, coaxing out collagen and flavor until the liquid turns a gorgeous amber and the whole kitchen smells incredible. A squeeze of lemon stirred in at the end brightens everything up and balances the earthiness of the turmeric beautifully. Sip it straight from a mug on a cold afternoon, use it as a base for soups and grains, or keep a batch in the freezer for whenever you need a quick, restorative pick-me-up. It's the kind of recipe that earns a permanent spot in your rotation.
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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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