Seed Oil Free Lemon Garlic Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time12 hr

4.5

(21)

Bone broth has had a serious moment in wellness circles, but most store-bought versions sneak in seed oils, natural flavors, or additives that undermine the whole point. This version keeps things completely clean — just bones, vegetables, fresh herbs, and a bright hit of lemon that makes it taste far more alive than anything you'd find on a shelf. Roasting the bones first is the move that takes this from good to genuinely great, coaxing out deep, caramelized flavor before a single drop of water is added. A long, lazy simmer — anywhere from ten to twelve hours — draws collagen and minerals out of the bones slowly, building that signature silky body without any shortcuts. Apple cider vinegar helps pull even more goodness from the bones, while turmeric and ginger add warmth and a gorgeous amber hue. The fresh lemon juice stirred in at the very end keeps the whole thing tasting bright and clean rather than heavy. Sip it straight from a mug, use it as a base for soups and braises, or freeze it in portions — however you use it, you'll know exactly what went into every drop.

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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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