Lactose Free Ginger-Garlic Chicken Bone Broth Tonic
There is something deeply restorative about a slow-simmered broth that fills your kitchen with the warm, earthy scent of ginger, garlic, and turmeric — and this tonic delivers exactly that. Built entirely from chicken bones, aromatics, and pantry staples, it is naturally free of dairy in any form, so there is no label-checking or ingredient swapping required. The apple cider vinegar soak at the start is a smart technique that helps pull minerals from the bones before the heat even kicks in, giving the finished broth real depth and body. Fresh ginger coins and smashed garlic simmer low and slow for hours, creating a golden, fragrant liquid that tastes like it took serious effort — even though the stove does most of the work. A squeeze of lemon at the end brightens everything and makes the flavors pop in the best way. Sip it straight from a mug on a cold afternoon, use it as a base for soups, or keep a stash in the freezer for whenever you need something warming and nourishing fast.
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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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