Eosinophilic Esophagitis Friendly Lemon Garlic Bone Broth
Bone broth is one of those deeply nourishing staples that can feel hard to source safely when you're managing eosinophilic esophagitis ā store-bought versions are often packed with additives, natural flavors, or trigger ingredients that make label-reading exhausting. This version keeps things clean and straightforward, built entirely from whole bones, fresh vegetables, and herbs you can see and verify yourself. Roasting the bones first coaxes out a rich, deep color and a savory complexity that makes the long simmer absolutely worth it. The lemon zest and fresh lemon juice added at the end brighten the whole pot without overwhelming it, while turmeric and ginger bring a gentle warmth that makes every sip feel intentional. Apple cider vinegar helps draw minerals from the bones during the slow cook, so you end up with a broth that's as nourishing as it is flavorful. Strain it, chill it, skim the fat, and you have a golden, versatile base ready to sip on its own or use in cooking throughout the week. It's the kind of recipe that rewards patience and gives you total control over every single ingredient in the pot.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!