Mediterranean Diet Friendly Ginger-Garlic Chicken Bone Broth Tonic
Warm, golden, and deeply aromatic, this slow-simmered tonic is the kind of thing that makes your whole kitchen smell incredible and your body feel genuinely cared for. It leans hard into the Mediterranean philosophy of building flavor from whole, honest ingredients — fresh ginger, smashed garlic, turmeric, thyme, and a handful of vegetables that slowly surrender everything they've got to the pot. The apple cider vinegar soak before the heat goes on is a quiet but smart move, coaxing minerals out of the bones before the long simmer does the rest of the work. After a few hours at a gentle bubble, you're left with a broth that's rich, fragrant, and layered in a way that no store-bought carton can touch. A squeeze of lemon at the end brightens the whole thing and keeps it feeling light rather than heavy — very much in the spirit of this way of eating. Sip it straight from a mug on a slow morning, use it as a base for soups and grains, or just keep a jar in the fridge for whenever you need something restorative. It freezes beautifully, so making a full batch is always worth it.
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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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