Paleo Lemon Garlic Bone Broth
Bone broth is one of those deeply nourishing staples that fits naturally into an ancestral way of eating, and this version takes the classic slow-simmered formula and makes it genuinely crave-worthy. Roasting the bones first at high heat builds a rich, caramelized depth that you simply cannot get any other way, and the long, lazy simmer ā anywhere from ten to twelve hours ā coaxes out every bit of collagen and mineral goodness locked inside. What sets this broth apart is the brightness: lemon zest and a finishing squeeze of fresh lemon juice cut right through the richness, while smashed garlic, turmeric, and ginger layer in warmth and complexity. Every single ingredient here is whole and unprocessed, so there are no hidden additives, no fillers, and nothing that would raise a flag for anyone eating clean. Apple cider vinegar does quiet but important work in the background, helping to draw minerals out of the bones during the cook. The result is an amber, aromatic liquid that is equally good sipped straight from a mug on a cold morning or used as the base for soups, braises, and sauces. Make a big batch, skim the fat once it chills, and you will have something genuinely restorative stocked 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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