Macadamia Free Lemon Garlic Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time12 hr

4.5

(21)

There is something deeply satisfying about a pot of bone broth that has been coaxed into a rich, golden amber over a long, slow simmer — and this version takes things up a notch with bright lemon, aromatic garlic, and a warming hit of turmeric and ginger. The bones are roasted first until deeply browned, which builds a savory backbone that hours of gentle simmering then transforms into something silky and nourishing. Apple cider vinegar helps draw minerals from the bones, while fresh thyme, rosemary, and parsley layer in herbal complexity that store-bought cartons simply cannot replicate. The lemon zest and a final squeeze of fresh juice cut through the richness and give the finished broth a clean, bright finish that makes it just as enjoyable sipped straight from a mug as it is used as a cooking base. Every ingredient here is straightforward and whole — bones, vegetables, herbs, and spices — so there is no need to scrutinize labels or worry about hidden additives sneaking in. The long cook time does most of the work for you, and the payoff is a deeply flavored broth you can portion into containers and pull from all week long.

About Fig

Fig 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 →

Ingredients

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 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 25–30 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!