Peanut Free Lemon Garlic Bone Broth
Bone broth has had a serious moment in the wellness world, and this lemon-garlic version is the kind you'll actually want to sip straight from a mug. Roasting the bones first at high heat builds a deep, golden-brown base flavor that plain simmered broth just can't match. From there, a long, lazy simmer with fresh aromatics ā garlic, thyme, rosemary, parsley, and bright strips of lemon zest ā coaxes out every bit of richness the bones have to offer. Ground turmeric and ginger add a subtle warmth that makes the finished broth feel nourishing and complex without being heavy. A squeeze of fresh lemon juice stirred in at the end lifts everything and keeps the flavor clean and bright. Every single ingredient here is naturally free of peanuts and peanut derivatives, so there's no label-scanning or cross-contamination anxiety to deal with ā just wholesome, from-scratch cooking. Use it as a base for soups, cook grains in it, or simply season it and drink it warm whenever you need something restorative.
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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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