Xanthan Gum Free Ginger-Garlic Chicken Bone Broth Tonic
This slow-simmered tonic is the kind of thing that makes your whole kitchen smell incredible — warm ginger, roasted garlic, and golden turmeric filling the air for hours as the broth deepens into something truly restorative. It's built entirely from whole, unprocessed ingredients, which means there's no need to scrutinize labels or worry about hidden thickeners or stabilizers sneaking into your cup. The apple cider vinegar soak at the start is a smart trick that helps pull minerals from the bones before the heat even kicks in, giving the finished broth a richness that store-bought versions rarely match. Fresh ginger coins and smashed garlic do the heavy lifting on flavor, while turmeric lends that gorgeous amber color and a subtle earthiness that makes every sip feel intentional. A squeeze of lemon at the end brightens everything up and cuts through the savory depth just enough. 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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