Nitrate & Nitrite Free Lemon Garlic Bone Broth
Bone broth is one of those deeply nourishing staples that can be surprisingly tricky to source clean ā many store-bought versions rely on flavor enhancers and preservatives, including nitrates and nitrites, to extend shelf life and boost color. Making it from scratch puts you completely in control of every single thing going into the pot. This version builds its rich, golden depth from roasted bones, a full aromatics lineup of onion, garlic, celery, and carrots, and a long, lazy simmer that does all the heavy lifting over 10 to 12 hours. What makes it genuinely special is the brightness that lemon zest and fresh lemon juice bring to what could otherwise be a one-note, heavy broth ā it lifts the whole thing without overpowering it. Turmeric and ginger add a subtle warmth and a gorgeous amber hue, while apple cider vinegar helps draw minerals out of the bones during the slow cook. The result is a silky, complex broth you can sip straight from a mug, use as a base for soups and grains, or freeze in batches for whenever you need it. It takes patience, but almost none of that time is hands-on ā and the payoff is absolutely worth it.
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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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