Cashew 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 that in the most satisfying way. Chicken bones are coaxed low and slow for up to three hours, pulling out rich collagen and minerals with the help of a splash of apple cider vinegar before the heat even turns on. Fresh ginger coins, smashed garlic, ground turmeric, and sprigs of thyme layer in a complexity that makes this taste far more intentional than your average stock. The result is a deeply golden, fragrant liquid that you can sip straight from a mug or use as a base for soups and grains. Every single ingredient here is whole and straightforward — no blended sauces, no packaged shortcuts, nothing that could sneak in unwanted tree nuts or cross-contamination concerns. A squeeze of lemon at the end brightens the whole thing and makes it feel almost medicinal in the best possible way. Make a big batch, stash it in the freezer, and you'll have something genuinely nourishing 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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