AIP Friendly Lemon Garlic Bone Broth
Deep, golden, and fragrant with garlic, lemon, and warming herbs, this slow-simmered broth is the kind of thing that makes your whole kitchen smell incredible for hours. Bone broth is a cornerstone of the autoimmune protocol because it delivers collagen and minerals from real bones without any of the nightshades, grains, legumes, or seed-based spices that can be problematic during an elimination phase. Every ingredient here — from the smashed garlic and fresh thyme to the turmeric and ginger — clears that bar cleanly, so you can sip or cook with it confidently. Roasting the bones first at 425°F builds a deep, savory richness before a single drop of water hits the pot, and the apple cider vinegar helps draw minerals out of the bones during the long simmer. Lemon zest strips go in early for a subtle brightness, while a splash of fresh lemon juice stirred in at the very end keeps that citrus note alive and vibrant. After 10 to 12 hours of lazy, low-heat simmering, you end up with a beautifully amber broth that gels when chilled — a sign the collagen extraction did its job. This recipe makes six servings, so it's worth making a full batch and keeping it in the fridge or freezer ready to go whenever you need a nourishing base for soups, braises, or just a restorative mug on its own.
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Learn more →Ingredients
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 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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