Coconut Free Ginger-Garlic Chicken Bone Broth Tonic
Warm, golden, and deeply aromatic, this slow-simmered tonic is the kind of thing you want waiting for you on a cold afternoon or whenever your body needs a reset. Chicken bones are coaxed low and slow with fresh ginger, smashed garlic, turmeric, celery, carrot, and thyme until the broth turns rich and fragrant — the kind of depth that only comes from real, patient cooking. A splash of apple cider vinegar added at the start helps pull minerals from the bones before the heat even kicks in, which is a small step that makes a real difference. Many store-bought broths and wellness tonics sneak in coconut aminos, coconut water, or coconut-derived additives, so making your own from scratch means you know exactly what's in the pot. Every single ingredient here is straightforward and easy to source, with no hidden surprises. A squeeze of fresh lemon juice at the end brightens the whole thing and balances the earthiness of the turmeric beautifully. Sip it straight from a mug, 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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