Eggless Lemon Garlic Bone Broth
Bone broth is one of those deeply nourishing staples that rewards patience, and this lemon garlic version takes the classic slow simmer in a bright, aromatic direction. Roasting the bones first builds a rich, golden depth of flavor before anything even hits the pot, and then a long, lazy simmer draws out all that collagen and goodness over the course of several hours. Fresh thyme, rosemary, and parsley layer in herbal complexity, while turmeric and ginger add a subtle warmth that makes each cup feel genuinely restorative. The real surprise is the lemon ā both the zest strips added early and the fresh juice stirred in at the end ā which lifts the whole broth and keeps it from feeling heavy or one-dimensional. Every ingredient here is naturally free of eggs, so there is nothing to swap or second-guess; it is simply wholesome, clean cooking from start to finish. The finished broth is gorgeous sipped straight from a mug, used as a base for soups and grains, or stirred into sauces wherever you want that extra layer of savory richness.
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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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