Honey Free Lemon Garlic Bone Broth
Bone broth has a reputation for being deeply nourishing, and this version earns that reputation with a long, slow simmer that coaxes every bit of richness out of roasted beef or chicken bones. The addition of lemon zest and fresh lemon juice gives it a brightness that most broths completely lack, while garlic, turmeric, ginger, and a bundle of fresh herbs make the kitchen smell absolutely incredible for hours. Many store-bought broths and packaged versions sneak in sweeteners or honey-based flavor enhancers, so making your own from scratch is the cleanest way to know exactly what's in your cup or pot. Every ingredient here is straightforwardly savory and aromatic ā nothing sweet, nothing hidden. Roasting the bones first is the move that takes this from good to genuinely great, building a deep amber color and a toasty, complex base before the pot even hits the stove. After a 10-to-12-hour simmer, you're left with a silky, golden broth that works beautifully as a sipping broth, a soup base, or a braising liquid. It stores well in the fridge or freezer, so the effort of one long cook day pays off for weeks.
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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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