Citric Acid Free Lemon Garlic Bone Broth
Bone broth is one of those deeply nourishing staples that feels almost medicinal, and this version layers in garlic, fresh herbs, and warming spices like turmeric and ginger for a broth that's genuinely craveable on its own. The long, slow simmer ā up to twelve hours ā coaxes every bit of richness out of the roasted bones, resulting in that gorgeous amber color and silky body that store-bought versions can never quite replicate. For anyone avoiding citric acid, packaged broths and stocks are a minefield, since citric acid shows up as a preservative or flavor enhancer in a surprising number of commercial products. Here, the brightness comes entirely from fresh lemon zest and a small amount of fresh lemon juice stirred in at the end ā real food, nothing processed or additive-derived. Apple cider vinegar does the quiet work of drawing minerals from the bones during the simmer, while the onion, celery, and carrots build a savory backbone that makes this broth taste complex without any shortcuts. The result is something you can sip straight from a mug, use as a base for soups and sauces, or freeze in portions for whenever you need a clean, flavorful liquid that you actually trust.
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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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