Pecan Free Lemon Garlic Bone Broth
There is something deeply satisfying about a pot of bone broth that has been simmering low and slow all day, filling the kitchen with an aroma that feels almost medicinal in the best possible way. This version layers roasted bones with bright lemon zest, smashed garlic, fresh herbs, and warm spices like turmeric and ginger, resulting in a broth that goes well beyond the basic. The apple cider vinegar works quietly in the background, helping to draw minerals and collagen out of the bones over those long, lazy hours of simmering. After a full 10 to 12 hours, what you get is a rich, amber liquid that is silky, complex, and genuinely nourishing. A final hit of fresh lemon juice stirred in at the end keeps everything tasting bright rather than heavy. Every ingredient here is straightforward and naturally free from tree nuts, so there is no need to scrutinize labels or worry about hidden additives sneaking into your pot. Sip it warm from a mug, use it as a base for soups, or freeze it in portions ā this is the kind of foundational recipe worth making on repeat.
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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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