Oats Free Lemon Garlic Bone Broth
There is something deeply satisfying about a broth that has been coaxed low and slow from roasted bones, and this lemon garlic version delivers that rich, amber depth with a bright, citrusy lift that sets it apart from anything you'd find in a carton. Roasting the bones first builds a golden, caramelized foundation, while a long simmer with fresh thyme, rosemary, parsley, and smashed garlic layers in savory complexity that only time can create. Ground turmeric and ginger add a gentle warmth underneath it all, and the lemon zest and fresh juice at the finish keep the whole thing tasting alive rather than heavy. For anyone navigating grain sensitivities, this broth is naturally free of oats and any grain-based additives ā every ingredient here is a whole food you can see and name. Store-bought broths and stocks can be surprisingly tricky, often processed on shared lines or padded with thickeners that sneak in unwanted ingredients, so making your own is genuinely the cleanest route. The result is a glossy, collagen-rich liquid that works beautifully as a sipping broth, a soup base, or a flavor-packed substitute for water when cooking grains or vegetables. Make a big batch, skim the fat once it chills, and you will have something truly nourishing stashed in your fridge all 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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