Fructose Free Lemon Garlic Bone Broth
Bone broth is one of those deeply nourishing staples that can be surprisingly tricky to navigate when you're avoiding fructose, since many store-bought versions sneak in onion powder, honey, or other sweeteners that quietly cause problems. This version keeps things clean and straightforward, leaning on roasted bones, fresh aromatics, and a bright hit of lemon to build serious depth without any hidden offenders. Roasting the bones first is the move ā that 25-minute blast in a hot oven coaxes out a rich, golden color and a savory complexity that makes the long simmer absolutely worth it. The apple cider vinegar does quiet but important work, helping to draw minerals out of the bones over those slow 10 to 12 hours on the stove. Ground turmeric and ginger add warmth and a gorgeous amber hue, while the lemon zest and a final splash of fresh lemon juice lift everything with a clean, citrusy brightness that keeps the broth from feeling heavy. What you end up with is a silky, deeply flavored liquid that works beautifully on its own as a soothing cup, or as a base for soups and sauces you can trust completely. Make a big batch, portion it into containers, and you'll have a reliable, gut-friendly staple ready to go all week long.
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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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