Coconut Free Lemon Garlic Bone Broth
Bone broth has had a serious moment in the wellness world, and for good reason ā a long-simmered pot of this stuff is deeply nourishing, intensely savory, and genuinely satisfying in a way that store-bought cartons just can't match. This version gets its brightness from fresh lemon zest and a squeeze of lemon juice stirred in at the end, which cuts through the richness and gives the whole thing a clean, almost floral lift. Smashed garlic, thyme, rosemary, and parsley build a fragrant backbone, while ground turmeric and ginger add warmth and a gorgeous amber hue. The apple cider vinegar does quiet but important work during the long simmer, helping to draw minerals and collagen out of the bones so the finished broth is silky and full-bodied. Many packaged broths and flavoring blends sneak in coconut aminos or coconut-derived additives, so making it from scratch with this straightforward ingredient list means you know exactly what's in your cup. The process is mostly hands-off ā roast the bones, build the pot, and let time do the heavy lifting over 10 to 12 hours. Sip it straight, use it as a base for soups and grains, or freeze it in portions to have on hand whenever you need a deeply flavorful, clean foundation for cooking.
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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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