Pistachio Free Ginger-Garlic Chicken Bone Broth Tonic
This slow-simmered tonic is the kind of thing that makes your whole kitchen smell incredible — warm ginger, toasty garlic, and a deep golden color that tells you something genuinely nourishing is happening in that pot. A long, gentle simmer coaxes rich collagen and minerals from the bones, while turmeric and fresh ginger layer in an earthy, slightly spicy depth that plain store-bought broth just can't touch. The apple cider vinegar soak at the start is a quiet but important step, helping pull even more goodness from the bones before the heat ever kicks on. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-reading stress — just clean, wholesome cooking from start to finish. A squeeze of lemon at the end brightens the whole thing and makes it feel almost medicinal in the best possible way. Sip it straight from a mug on a cold afternoon, use it as a base for soups, or freeze it in portions so you always have something restorative 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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