Gluten Free Lemon Garlic Bone Broth
Bone broth is one of those deeply nourishing staples that rewards patience, and this version layers in bright lemon, warming turmeric, and fragrant garlic for something far more interesting than a plain stock. Roasting the bones first is the move ā that 25-minute blast in a hot oven builds a deep, golden color and a richness that you simply cannot shortcut. The long, lazy simmer draws out collagen and minerals over 10 to 12 hours, resulting in a broth that turns silky and amber and smells absolutely incredible by the time it's done. Apple cider vinegar in the pot helps coax even more goodness from the bones, while fresh thyme, rosemary, and parsley keep the flavor rounded and herbaceous. A hit of fresh lemon juice stirred in at the very end lifts everything and keeps the brightness from cooking off. Every single ingredient here is naturally free of gluten, so there's no label-reading stress ā just whole, clean food doing exactly what it's supposed to do. Sip it straight from a mug, use it as a base for soups, or freeze it in portions to have on hand whenever you need a deeply flavorful, gut-friendly foundation.
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!