Caffeine Free Lemon Garlic Bone Broth
Rich, slow-simmered bone broth is one of those kitchen projects that rewards patience in the most satisfying way ā and this lemon garlic version takes the classic formula somewhere genuinely bright and aromatic. Roasting the bones first builds a deep, golden base flavor before a single drop of water hits the pot, and then a long, lazy simmer of up to twelve hours draws out every bit of collagen and goodness from the marrow. Fresh thyme, rosemary, parsley, turmeric, and ginger layer in warmth and complexity, while lemon zest and a finishing squeeze of lemon juice keep the whole thing from feeling heavy. For anyone avoiding stimulants, this is a nourishing, deeply satisfying hot drink or cooking liquid that delivers that cozy, restorative feeling without any caffeine in sight ā no tea, no coffee, nothing to second-guess on the label. Apple cider vinegar does quiet but important work here, helping to pull minerals from the bones during the long cook. The result is a clear amber broth you can sip straight from a mug, use as a base for soups and grains, or freeze in portions for whenever you need it most.
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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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