Pork Free Lemon Garlic Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time12 hr

4.5

(21)

Rich, restorative, and deeply savory, this bone broth is the kind of thing that makes your whole kitchen smell incredible for hours. Roasting the beef or chicken bones first coaxes out a deep, golden color and a complexity that store-bought cartons simply cannot replicate. The apple cider vinegar helps draw minerals from the bones during the long simmer, while turmeric and ginger add a subtle warmth that makes every sip feel genuinely nourishing. Bright lemon zest and a finishing squeeze of fresh lemon juice cut through the richness beautifully, keeping the broth from feeling heavy or one-dimensional. Fresh thyme, rosemary, and parsley round everything out with an herby backbone that smells as good as it tastes. Because the entire recipe is built around beef or chicken bones and wholesome vegetables, there is nothing to second-guess — no hidden additives, no ambiguous proteins, just clean, honest ingredients you can see and name. Sip it straight from a mug, use it as a base for soups and braises, or freeze it in portions to have on hand whenever you need a flavor upgrade.

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Ingredients

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 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 25–30 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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