Carrageenan Free Lemon Garlic Bone Broth
Bone broth has had a serious moment in wellness circles, but most store-bought versions quietly sneak in carrageenan as a stabilizer or thickener ā which makes this from-scratch version such a relief. Every ingredient here is whole and recognizable: roasted bones, fresh aromatics, lemon, and a handful of warming spices. The apple cider vinegar does the heavy lifting of drawing minerals out of the bones during that long, slow simmer, while turmeric and ginger give the finished broth a golden hue and a gentle, earthy warmth. Lemon zest and a final squeeze of fresh juice brighten everything up so it never tastes flat or one-dimensional. After 10 to 12 hours on the lowest possible heat, you end up with a rich, amber liquid that gels beautifully once chilled ā a sign the collagen has fully broken down. Sip it straight from a mug, use it as a base for soups, or deglaze a pan with it and taste the difference that real, additive-free broth makes.
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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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