Rice Free Ginger-Garlic Chicken Bone Broth Tonic
This slow-simmered tonic is pure liquid comfort — deeply golden, fragrant with ginger and garlic, and warming all the way down. The combination of fresh ginger coins, smashed garlic, and ground turmeric gives the broth a bold, anti-inflammatory backbone that feels genuinely restorative. A splash of apple cider vinegar added before the heat even turns on is the quiet trick that pulls minerals from the bones and gives the finished broth its rich, full-bodied depth. Naturally grain-free from start to finish, every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden starches or fillers. After a long, gentle simmer the broth strains out crystal clear and beautifully complex — the kind of thing you want to sip straight from a mug on a cold afternoon. A squeeze of lemon at the end brightens everything and makes the savory notes pop. It keeps well in the fridge for several days and freezes beautifully, so making a big batch is absolutely worth it.
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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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