Turkey Free Ginger-Garlic Chicken Bone Broth Tonic
This warming tonic is the kind of thing that makes you feel better just from the smell alone — deeply golden, fragrant with ginger and garlic, and quietly nourishing in a way that's hard to put into words. It's built entirely on chicken bones simmered low and slow with fresh aromatics, so there's no guesswork about what went into it and no concern about poultry you didn't choose. The apple cider vinegar soak before the heat goes on is a smart step that helps pull minerals from the bones, giving the finished broth real body and depth. Turmeric adds a gorgeous color and an earthy warmth that plays beautifully against the brightness of fresh ginger and smashed garlic. Skimming the foam early keeps everything clean and clear, so what ends up in your mug is pure, rich, and satisfying. A squeeze of lemon at the end lifts the whole thing and makes it feel almost medicinal in the best possible way. Sip it straight from a mug, use it as a base for soups, or freeze a batch 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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