Seeds Free Ginger-Garlic Chicken Bone Broth Tonic
There is something deeply restorative about a slow-simmered broth that fills your kitchen with the warm, earthy scent of ginger and garlic — and this tonic delivers that in the most satisfying way. Chicken bones are coaxed low and slow with fresh ginger coins, smashed garlic, ground turmeric, and a splash of apple cider vinegar, which works to pull minerals from the bones before the heat even kicks in. The result is a deeply golden, fragrant liquid that feels genuinely nourishing from the very first sip. For anyone navigating a seeds-free lifestyle, store-bought broths and tonics can be a minefield of hidden seasonings and spice blends that sneak in sesame, poppy, or other seed-derived ingredients — this recipe keeps everything clean and straightforward with whole aromatics and simple pantry staples. A handful of celery, carrot, and fresh thyme round out the flavor without complicating the ingredient list, and a squeeze of lemon at the end brightens the whole thing beautifully. Sip it straight from a mug on a cold morning, use it as a base for soups, or freeze it in portions so you always have something wholesome 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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