Carrageenan Free Ginger-Garlic Chicken Bone Broth Tonic
This warming tonic is the kind of thing you want simmering on the stove on a slow weekend — the whole kitchen fills with the scent of ginger, garlic, and turmeric long before it's ready to drink. A splash of apple cider vinegar is added at the start to help pull minerals from the bones before the heat even kicks in, which is a small step that makes a real difference in depth and richness. After a low, patient simmer, the broth turns a gorgeous deep gold with a flavor that's earthy, a little spicy, and genuinely restorative. Store-bought broths and tonics are notorious for sneaking in thickeners and stabilizers — carrageenan being one of the most common — so making your own from scratch is the cleanest way to know exactly what's in your mug. Every ingredient here is whole and straightforward: bones, vegetables, aromatics, and nothing else. A squeeze of lemon at the end brightens the whole thing and makes it feel almost medicinal in the best possible way. Sip it straight, use it as a base for soups, or freeze it in portions 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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