Cashew Free Lemon Garlic Bone Broth
There is something deeply satisfying about a broth that has been coaxed into richness over a long, slow simmer, and this lemon garlic version delivers that in a way that feels both nourishing and genuinely bright. Roasting the bones first builds a deep, golden base flavor before a single drop of water hits the pot, and from there the aromatics ā smashed garlic, fresh thyme, rosemary, parsley, and wide strips of lemon zest ā layer in complexity that store-bought broth simply cannot replicate. A touch of turmeric and ground ginger give it a warm, anti-inflammatory edge that makes every cup feel like it is doing something good for you. The apple cider vinegar works quietly in the background, helping to draw minerals out of the bones over those long simmering hours. Fresh lemon juice stirred in at the very end keeps the flavor clean and lively rather than heavy or muddy. This is a completely whole-food recipe built from vegetables, herbs, bones, and citrus ā no nuts, no nut-derived oils, no hidden additives to second-guess. Sip it straight from a mug, use it as a base for soups and grains, or freeze it in portions so you always have something genuinely good on hand.
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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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