Macadamia 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 and garlic — and this tonic delivers exactly that. Chicken bones are coaxed low and slow with fresh ginger coins, smashed garlic, ground turmeric, and a splash of apple cider vinegar, which helps pull minerals from the bones before the heat even kicks in. The result is a deeply golden, fragrant liquid that tastes like it took serious effort, even though the stove does most of the work. Celery, carrot, and fresh thyme round out the flavor, giving the broth a savory backbone that makes it satisfying enough to sip straight from a mug. A squeeze of lemon at the end brightens everything and cuts through the richness in the best possible way. Every single ingredient here is whole and straightforward, so there is no need to scan labels or worry about unexpected nut additions sneaking into your bowl. Make a big batch on the weekend and you will have a nourishing, ready-to-go tonic stashed in the fridge or freezer all week long.
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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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