Oats Free Ginger-Garlic Chicken Bone Broth Tonic
This slow-simmered tonic is the kind of thing that makes your whole kitchen smell incredible — warm, gingery, and deeply savory in a way that feels genuinely restorative. A long, gentle simmer draws collagen and minerals straight from the bones, while fresh ginger, smashed garlic, and ground turmeric build layers of bold, aromatic flavor that store-bought broth simply can't match. Apple cider vinegar gets added early in the process specifically to help pull those minerals out before the heat even kicks in, which is a small step that makes a real difference. Celery, carrot, and fresh thyme round everything out, giving the finished broth a clean, balanced depth without any heaviness. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based thickeners or additives — every ingredient is whole and straightforward, so there's nothing hidden to worry about. A squeeze of lemon stirred in at the end brightens the whole thing beautifully. Sip it straight from a mug, use it as a base for soups, or freeze it in batches 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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