Dairy Free Ginger-Garlic Chicken Bone Broth Tonic
This deeply golden tonic is the kind of thing you want simmering on the stove on a slow weekend — the whole kitchen fills with the warm, earthy 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 comes on, which is a small step that makes a real difference in the final depth of flavor. Fresh thyme, celery, and carrot round out the broth with a gentle savory backbone, while the optional squeeze of lemon at the end brightens everything up beautifully. Because every single ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label — it's just clean, nourishing food from the ground up. The long, low simmer does most of the work for you, and what you get after straining is a silky, richly colored broth that's just as satisfying sipped straight from a mug as it is used as a base for soups or grains. It keeps well in the fridge for up to five days and freezes beautifully, so making a big batch is absolutely worth 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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