BHA & BHT Free Lemon Garlic Bone Broth
Store-bought broths and concentrates are notorious for sneaking in synthetic preservatives like BHA and BHT to extend shelf life, which makes finding a clean option genuinely frustrating. This slow-simmered broth solves that problem entirely by relying on nothing but whole, recognizable ingredients ā roasted bones, fresh aromatics, lemon, and a handful of warming spices. Roasting the bones first coaxes out deep, caramelized flavor before they ever hit the pot, and the long, lazy simmer draws out collagen and richness over ten to twelve hours until the broth turns a gorgeous amber. Apple cider vinegar helps pull minerals from the bones, while turmeric and ginger add a subtle warmth that makes every cup feel nourishing rather than plain. A hit of fresh lemon juice stirred in at the end brightens the whole thing and keeps the flavor from feeling heavy. The result is a silky, golden broth you can sip straight from a mug, use as a base for soups, or freeze in portions for whenever you need it ā no label-reading required.
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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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