Mustard Free Lemon Garlic Bone Broth
Bone broth has a reputation for being deeply nourishing, and this version earns every bit of that praise with a bright, aromatic twist. Roasting the bones first coaxes out rich, caramelized flavor before they ever hit the pot, giving the finished broth that gorgeous amber depth you want in every sip. Lemon zest and fresh lemon juice lift the whole thing, cutting through the richness in a way that feels clean and almost restorative, while turmeric and ginger add a gentle warmth that lingers. Garlic, thyme, rosemary, and parsley round out the aromatics, making the kitchen smell absolutely incredible during those long, slow simmering hours. Store-bought broths and stocks can be a minefield when you're avoiding mustard ā it hides in spice blends, flavor enhancers, and "natural flavoring" on ingredient labels ā so making your own from scratch is genuinely the safest and most satisfying route. Every single ingredient here is straightforward and easy to verify, so you know exactly what's going into your cup or your cooking. Sip it warm on its own, use it as a base for soups and stews, or freeze it in portions to have on hand whenever you need that extra layer of flavor.
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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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