Fructose Free Ginger-Garlic Chicken Bone Broth Tonic
Warm, golden, and deeply aromatic, this slow-simmered tonic is the kind of thing that makes you feel better just from holding the mug. A long, gentle simmer coaxes rich collagen and minerals out of the bones, while fresh ginger, smashed garlic, and ground turmeric build layers of savory, slightly spicy depth. Managing fructose intake can make flavoring broths tricky, since many store-bought versions sneak in onion powder, sweeteners, or high-fructose vegetable concentrates — this one keeps things clean and straightforward. The apple cider vinegar does quiet but important work early on, helping pull minerals from the bones before the heat even kicks in. Celery and carrot add gentle body without tipping the fructose load, and the optional squeeze of lemon at the end brightens everything without overwhelming. Skim the foam, keep the heat low, and let time do the heavy lifting — the result is a broth that's clear, nourishing, and genuinely satisfying to sip.
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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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