Paraben Free Ginger-Garlic Chicken Bone Broth Tonic
There is something deeply restorative about a slow-simmered broth built from scratch, and this tonic delivers that comfort in every warming sip. Chicken bones are coaxed low and slow with fresh ginger, smashed garlic, and ground turmeric until the liquid turns a rich, burnished gold that smells like it's already doing you good. A splash of apple cider vinegar goes in at the start — a classic technique that helps draw minerals out of the bones before the heat even kicks on, giving the finished broth real depth and body. Celery, carrot, and fresh thyme round out the base, keeping everything clean and recognizable with zero mystery additives or preservatives to worry about. For anyone navigating sensitivities to synthetic compounds commonly found in packaged broths and flavor concentrates, cooking from whole, unprocessed ingredients like these is the straightforward solution. 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, use it as a base for soups, or freeze it in portions so you always have something genuinely wholesome 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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