Legume Free Lemon Garlic Bone Broth
Bone broth has had a serious moment in wellness circles, and this lemon garlic version earns every bit of the hype. Roasting the bones first at high heat builds a deep, caramelized foundation, and then a long, lazy simmer ā anywhere from ten to twelve hours ā coaxes out all that rich collagen and mineral goodness. Bright lemon zest and fresh lemon juice cut right through the richness, while turmeric, ginger, garlic, and a bundle of fresh herbs layer in warmth and complexity that store-bought cartons simply cannot replicate. For anyone navigating a legume-free approach, this recipe is a clean win ā every single ingredient is naturally free of beans, lentils, peas, or soy, with no hidden additives to second-guess. The apple cider vinegar does quiet but important work, helping to draw nutrients out of the bones during that long simmer. Sip it straight from a mug on a cold morning, use it as a base for soups and braises, or freeze it in portions to have on hand whenever you need a deeply nourishing, flavor-packed liquid. Once you smell this simmering on the stove, you'll understand why people make it in big batches every single week.
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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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