Nutmeg Free Lemon Garlic Bone Broth
Bone broth has a reputation for being deeply savory and a little mysterious, but this version is bright, clean, and genuinely craveable thanks to lemon zest, fresh lemon juice, and a full bouquet of rosemary, thyme, and parsley. Roasting the bones first at high heat builds that rich, amber depth before a single drop of water hits the pot ā it's the kind of detail that separates a truly great broth from a pale, flat one. A long, lazy simmer of up to twelve hours coaxes every bit of collagen and flavor from the bones, while turmeric and ginger add a gentle warmth that feels nourishing without being heavy. The apple cider vinegar works quietly in the background, helping to draw minerals from the bones over those long hours. Many warming spice blends lean hard on nutmeg as a shortcut to complexity, but this recipe builds its layers entirely through aromatics, citrus, and time ā so you get something genuinely interesting without it. Straining everything through a fine-mesh sieve and chilling overnight gives you a clean, glossy broth that's ready to sip straight from a mug or use as a base for soups, grains, or braises. It stores beautifully, which makes the effort feel very worth it.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!