Almond Free Lemon Garlic Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time12 hr

4.5

(21)

Rich, golden, and deeply savory, this slow-simmered broth is built on roasted bones, aromatic vegetables, and a bright hit of lemon that makes it taste anything but plain. The apple cider vinegar draws minerals out of the bones during the long simmer, while turmeric and ginger add a subtle warmth that lingers in every sip. Lemon zest and a finishing squeeze of fresh juice cut through the richness in a way that feels almost surprising for something so humble. Every ingredient here is straightforward and whole — bones, vegetables, herbs, spices — so there's no need to scan labels or second-guess what's in your cup. Many store-bought broths and powdered bases sneak in nut-derived additives or are processed on shared equipment, making this from-scratch approach the cleanest and most satisfying option. The 10-to-12-hour simmer is mostly hands-off, and the payoff is a deeply nourishing liquid you can sip straight, use as a soup base, or stir into grains and sauces all week long. Once chilled and skimmed, it keeps beautifully and only gets better as the flavors settle.

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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
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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