Gluten 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 afternoon — 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 kicks on, which is a small step that makes a real difference in the final depth of flavor. After a long, gentle simmer, what you're left with is a rich, fragrant broth that's nourishing, anti-inflammatory by nature, and completely free of grains or thickeners — nothing to second-guess on the label. Store-bought broths and tonics can be a minefield of hidden additives and ambiguous "natural flavors," so making your own from scratch is genuinely the cleanest route. The optional squeeze of lemon at the end brightens everything up 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 restorative 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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