Walnut Free Ginger-Garlic Chicken Bone Broth Tonic
This deeply golden, aromatic tonic is the kind of thing you want simmering on the stove on a slow weekend — the whole kitchen fills with the warm, earthy scent of ginger, garlic, and turmeric long before it's ready to drink. A splash of apple cider vinegar is added at the start to help draw minerals from the bones, giving the finished broth a richness that store-bought cartons simply can't match. Fresh ginger coins and smashed garlic mellow beautifully over the long, low simmer, while turmeric lends that gorgeous amber color and a subtle depth that makes every sip feel genuinely restorative. Celery, carrot, and thyme round out the base with quiet, savory backbone, and a squeeze of lemon at the end brightens the whole thing without overpowering it. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or cross-contamination anxiety — just clean, wholesome cooking from start to finish. Sip it straight from a mug, use it as a base for soups, or freeze it in portions so you always have something nourishing 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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