Seed Oil Free Ginger-Garlic Chicken Bone Broth Tonic
There is something deeply restorative about a slow-simmered broth built entirely from whole, unprocessed ingredients — and this tonic delivers that in every fragrant, golden cup. The base is pure collagen-rich chicken bones, coaxed over low heat for hours until the liquid turns silky and deeply savory, with no refined oils anywhere in sight. Fresh ginger and smashed garlic give it a warming, aromatic backbone, while ground turmeric adds that gorgeous amber hue and an earthy depth that makes this feel like more than just a simple stock. A splash of apple cider vinegar at the start is the quiet workhorse here, helping pull minerals from the bones before the heat even kicks in. Because every ingredient is whole and clean — vegetables, herbs, salt, and bones — there is nothing to second-guess on the label or swap out. Sip it straight from a mug on a cold morning, use it as a base for soups, or keep a batch in the freezer for whenever you need something genuinely nourishing. The optional squeeze of lemon at the end brightens the whole thing and makes it feel almost medicinal in the best possible way.
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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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