Gut Friendly Ginger-Garlic Chicken Bone Broth Tonic
Warm, golden, and deeply aromatic, this slow-simmered tonic is the kind of thing your gut has been quietly asking for. Chicken bones are simmered low and slow with fresh ginger, smashed garlic, and ground turmeric — a trio that brings serious anti-inflammatory and digestive-support credentials to every sip. The apple cider vinegar soak before the heat goes on is a smart step that helps pull minerals from the bones, making the finished broth genuinely nourishing rather than just flavorful. Celery and carrot add a gentle sweetness and body, while fresh thyme rounds out the savory depth without overwhelming the warming spice notes. A squeeze of lemon at the end brightens everything and gives the tonic a clean, almost restorative finish. Sip it straight from a mug, use it as a base for soups, or just keep a jar in the fridge for the moments when your body needs something grounding and real. It stores beautifully for up to five days in the fridge or three months in the freezer, so one batch goes a long, long way.
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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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