Mustard 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. This tonic is built from chicken bones coaxed low and slow with fresh ginger coins, smashed garlic, ground turmeric, and a splash of apple cider vinegar — that last ingredient being the quiet workhorse that helps pull minerals from the bones before the heat even kicks in. The result is a deeply golden, fragrant liquid that feels like it's doing something genuinely good for you with every sip. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess spice blends that sometimes sneak in unexpected additions — what you see in the pot is exactly what ends up in your mug. A squeeze of fresh lemon juice stirred in at the end brightens the whole thing and balances the richness beautifully. 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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