Low Sugar Lemon Garlic Bone Broth
Rich, deeply savory, and brightened with citrus, this slow-simmered bone broth is the kind of thing that makes your whole kitchen smell incredible for hours. Every ingredient here is whole and real ā roasted bones, fresh aromatics, lemon zest, garden herbs, and warming spices like turmeric and ginger ā with absolutely nothing added that could sneak in unwanted sweetness. That matters more than you might think, because plenty of store-bought broths and bouillon bases contain hidden sugars, maltodextrin, or sweetened flavor enhancers that have no business being in a savory cup of broth. Making it from scratch puts you completely in control. The apple cider vinegar helps draw collagen and minerals out of the bones during that long, lazy simmer, while the lemon juice stirred in at the end keeps the flavor bright and clean rather than flat or muddy. After chilling overnight, you simply lift off the solidified fat cap and you're left with a glossy, golden broth that's as nourishing as it is versatile. Sip it straight from a mug, use it as a base for soups and grains, or freeze it in portions so you always have something genuinely good on hand.
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Learn more āIngredients
6 servings
- 3 lb mixed beef or chicken bones (knuckles, marrow bones, backs, or feet)
- 2 tbsp apple cider vinegar
- 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
- 10 cups cold water, or enough to cover bones by 2 inches
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 25ā30 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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