Dairy Free Lemon Garlic Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time12 hr

4.5

(21)

Bone broth has a reputation for being deeply nourishing, but most store-bought versions sneak in dairy-derived additives, natural flavors, or butter-based enrichments that make label-reading a chore. This version is built entirely from bones, vegetables, and aromatics — nothing hidden, nothing to second-guess. Roasting the bones first at high heat draws out deep, caramelized flavor before a single drop of water hits the pot, which is what separates a truly rich broth from a watery one. The lemon zest and fresh lemon juice brighten everything up, cutting through the savory depth in a way that feels almost surprising for something so simple. Turmeric and ginger add a gentle warmth and a gorgeous amber hue, while the long, lazy simmer — anywhere from ten to twelve hours — coaxes every bit of gelatin and flavor out of the bones. The result is a silky, golden broth that sips beautifully on its own or forms an incredible base for soups, grains, or sauces. It stores well in the fridge once you skim the fat cap, so a single batch can carry you through the whole week.

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Ingredients

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 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 25–30 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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