Pork Free Ginger-Garlic Chicken Bone Broth Tonic
There is something deeply restorative about a slow-simmered bone broth, and this ginger-garlic version takes that comfort to another level. Chicken bones are simmered low and slow with fresh ginger, smashed garlic, turmeric, celery, carrot, and thyme until the liquid turns a gorgeous, deeply golden color that practically glows in the bowl. A splash of apple cider vinegar goes in at the very start — a smart step that helps coax minerals out of the bones before the heat even kicks on, giving the finished tonic real body and depth. The aromatics do serious work here: warming ginger and earthy turmeric make every sip feel like it's doing something good for you, while the garlic and thyme keep things savory and satisfying. Skimming the foam early in the process is the small effort that pays off in a clean, clear broth you'll actually want to drink straight from a mug. A squeeze of lemon at the end brightens everything up and balances the richness beautifully. Make a big batch, stash it in the fridge or freezer, and you'll have a nourishing, flavor-packed base ready for soups, grains, or slow afternoon sipping 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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