Brazil Nut Free Lemon Garlic Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time12 hr

4.5

(21)

There is something deeply satisfying about a pot of bone broth that has been simmering low and slow all day, filling your kitchen with the kind of warmth that feels almost medicinal. This version layers roasted bones with garlic, lemon zest, fresh herbs, turmeric, and ginger for a broth that goes well beyond the bland, gelatinous basics. The apple cider vinegar works quietly in the background, helping to draw minerals out of the bones over those long, lazy hours of simmering. A hit of fresh lemon juice stirred in at the very end keeps everything bright and cuts through the richness in the best possible way. Every single ingredient here is naturally free of tree nuts, so there is no label-scanning or cross-contamination anxiety to deal with — just clean, wholesome cooking from start to finish. The result is a deeply golden, aromatic broth that is gorgeous sipped straight from a mug, used as a base for soups, or stirred into grains for extra depth. Make a big batch, skim the fat once it chills, and you will have something genuinely nourishing stashed in your fridge all week.

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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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