Citrus Free Ginger-Garlic Chicken Bone Broth Tonic
This slow-simmered tonic is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and deeply savory from hours of gentle cooking. Chicken bones, fresh ginger, smashed garlic, and ground turmeric come together in a broth that feels genuinely restorative, whether you're sipping it from a mug on a cold morning or using it as a base for soups and grains. A splash of apple cider vinegar goes in at the start, which helps coax minerals out of the bones before the heat even kicks on — a small step that makes a real difference in the final depth of flavor. The lemon juice listed at the end is completely optional and easy to leave out, making this an ideal recipe for anyone navigating a citrus-free approach without sacrificing any of the richness or complexity. Celery, carrot, and fresh thyme round out the aromatics, keeping everything grounded and savory rather than sharp. After a long, unhurried simmer, the broth strains out beautifully golden and clear, ready to serve straight away or stash in the fridge or freezer for whenever you need it most.
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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)
Can be omittedlemon juice
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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