Gut Friendly Lemon Garlic Bone Broth
Bone broth has had a serious moment in the wellness world, and for good reason ā a long, slow simmer pulls collagen, minerals, and gelatin from the bones in a way that's genuinely nourishing for the digestive system. This version layers in apple cider vinegar, which helps draw even more goodness out of the bones over those 10 to 12 hours on the stove. Roasting the bones first gives the finished broth a deep, amber richness that store-bought versions simply can't match. The lemon zest and fresh lemon juice brighten everything up, while turmeric and ginger add a warm, anti-inflammatory backbone that makes every sip feel intentional. Aromatics like garlic, thyme, rosemary, and parsley round out the flavor so it's complex enough to sip straight from a mug but versatile enough to use as a base for soups, grains, or sauces. The process is mostly hands-off ā a little patience and a low flame do all the heavy lifting. Once you have a batch chilled and ready in the fridge, you'll find yourself reaching for it constantly.
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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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