Low Sodium Lemon Garlic Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time12 hr

Deep-roasted bones give this broth its rich amber color and full-bodied flavor, while onion, garlic, celery, and carrots build a savory backbone during the long, slow simmer. Fresh lemon zest and juice add brightness that cuts through the richness, and thyme, rosemary, and parsley layer in an herbal depth that makes this feel like something worth sipping on its own. Turmeric and ginger bring warmth and a subtle golden hue, rounding out a broth that's as nourishing as it is fragrant. The overnight simmer and careful skimming give you a clean, gelatin-rich stock perfect for sipping straight from a mug or building into soups and sauces. It's an easy one to keep in a low-sodium rotation, since you're fully in control of how much seasoning goes in at the end.

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Ingredients

6 servings

3 lb mixed beef or chicken bones (knuckles, marrow bones, backs, or feet)
2 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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1 medium yellow onion, quartered
6 garlic cloves, smashed
3 celery stalks, roughly chopped
2 medium carrots, roughly chopped
1 lemon, zest peeled in wide strips (avoid the white pith)
2 tbsp fresh lemon juice
4 sprigs fresh thyme
3 sprigs fresh rosemary
1 small bunch fresh parsley (stems and leaves)
1 tsp ground turmeric
1 tsp ground ginger
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
10 cups cold water, or enough to cover bones by 2 inches

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 25–30 minutes, until deep golden brown on the surface.
2
Transfer the roasted bones to a large stockpot or Dutch oven. Add the onion, garlic, celery, carrots, lemon zest strips, thyme, rosemary, parsley, turmeric, ginger, apple cider vinegar, and salt. Pour in the cold water until the bones are submerged by at least 2 inches.

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