Nitrate & Nitrite Free Ginger-Garlic Chicken Bone Broth Tonic
This slow-simmered tonic is deeply warming, golden, and packed with the kind of layered flavor that only comes from real bones and real time. Fresh ginger, smashed garlic, and ground turmeric do the heavy lifting here, building an aromatic broth that smells incredible and tastes even better. A splash of apple cider vinegar goes in at the start — a classic technique that helps coax minerals out of the bones before the heat even kicks on. Many store-bought broths and packaged stocks sneak in cured or preserved ingredients that can carry unwanted additives, so making your own from scratch is the cleanest, most straightforward path to something you can fully trust. Every ingredient in this recipe is whole and unprocessed — bones, vegetables, herbs, and a little sea salt — nothing more. The optional squeeze of lemon at the end brightens the whole thing beautifully, cutting through the richness just enough. Sip it straight from a mug on a cold afternoon or use it as a deeply flavorful base for soups, grains, or sauces 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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