High Fructose Corn Syrup Free Lemon Garlic Bone Broth
Store-bought broths and stocks are notorious for sneaking in sweeteners, and high fructose corn syrup shows up in more packaged goods than most people expect. This slow-simmered broth is built entirely from whole, unprocessed ingredients ā bones, fresh vegetables, herbs, and a bright hit of lemon ā so you know exactly what's going into every cup. Roasting the bones first coaxes out deep, caramelized flavor before a single drop of water is added, giving the finished broth that rich amber color and satisfying body you just can't get from a carton. Apple cider vinegar helps draw minerals from the bones during the long simmer, while turmeric and ginger add a gentle warmth that makes this feel like more than just a cooking base. The lemon zest and fresh lemon juice stirred in at the end lift everything with a clean, citrusy brightness that keeps the broth from tasting heavy or one-dimensional. It takes patience ā a good ten to twelve hours on the lowest possible heat ā but the hands-on time is minimal, and the payoff is a deeply nourishing broth you can sip straight from a mug or use as the foundation for soups, grains, and sauces 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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