Artificial Flavors Free Lemon Garlic Bone Broth
There is something deeply satisfying about a broth that smells this good while it simmers ā bright lemon, earthy herbs, and roasted bones filling the kitchen for hours. Store-bought broths and bouillon cubes are notorious for sneaking in natural and artificial flavor additives, flavor enhancers, and mystery "spice blends" that make label-reading a part-time job. This recipe sidesteps all of that by building every layer of flavor from real, whole ingredients: roasted bones, fresh thyme and rosemary, smashed garlic, lemon zest, and warming ground turmeric and ginger. The apple cider vinegar helps draw minerals from the bones during the long, slow simmer, while the lemon juice stirred in at the end gives the finished broth a clean, bright lift that no artificial flavoring could replicate. Roasting the bones first is the move that takes this from good to genuinely rich ā that deep golden color on the bones translates directly into a gorgeous amber broth with serious depth. After straining and chilling overnight, you end up with a pure, glossy broth that works beautifully on its own, as a cooking liquid, or as the base for soups and sauces. It takes patience, but the payoff is a pantry staple you actually feel good about using.
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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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