MSG Free Ginger-Garlic Chicken Bone Broth Tonic
There is something deeply restorative about a slow-simmered broth built entirely from scratch, and this golden tonic delivers that comfort in every sip. Fresh ginger coins, smashed garlic, and ground turmeric steep low and slow with chicken bones, celery, and carrot until the liquid turns rich, fragrant, and beautifully complex. A splash of apple cider vinegar added before the heat even turns on helps coax minerals out of the bones — a small step that makes a real difference in depth and body. Because every single ingredient here is whole and unprocessed, you never have to second-guess what's in your cup the way you might with store-bought broths, which often sneak in flavor enhancers under a dozen different names. Skimming the foam early keeps the finished broth clean and clear, and a final squeeze of lemon brightens everything right before serving. Sip it straight from a mug on a cold morning, use it as a base for soups, or freeze it in portions so you always have something nourishing 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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