Peanut Free Ginger-Garlic Chicken Bone Broth Tonic
Warm, golden, and deeply aromatic, this slow-simmered tonic is the kind of thing that makes you feel better just from the smell alone. Chicken bones are coaxed low and slow with fresh ginger, smashed garlic, turmeric, and thyme until the broth turns a rich, glowing amber that practically radiates comfort. A splash of apple cider vinegar added at the start helps pull minerals from the bones before the heat even kicks in — a small step that makes a real difference in depth and body. Celery and carrot round out the base with a gentle sweetness, while an optional squeeze of lemon at the finish brightens everything up beautifully. Store-bought broths and tonics can be a minefield of hidden additives and shared-facility warnings, so making your own from scratch means you know exactly what's in every sip. The whole process is straightforward — skim, simmer, strain — and the payoff is a silky, nourishing liquid you can sip from a mug, use as a soup base, or stash in the freezer for whenever you need it most.
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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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