Seeds Free Lemon Garlic Bone Broth
Rich, golden, and deeply savory, this slow-simmered broth is the kind of thing that makes your whole kitchen smell incredible for hours. Roasting the bones first builds a deep, caramelized base, and a long, lazy simmer extracts every bit of collagen and flavor the bones have to offer. Fresh lemon zest and a finishing squeeze of lemon juice brighten the whole pot, cutting through the richness in a way that feels almost surprising for a broth this hearty. Garlic, thyme, rosemary, and parsley layer in herby complexity, while turmeric and ginger add a gentle warmth that lingers in every sip. For anyone navigating a seeds-free diet, store-bought broths and stocks can be a minefield ā many contain seed-derived oils, spice blends with hidden seed ingredients, or are processed on shared lines. Every single ingredient here is straightforward and easy to verify, so you know exactly what went into the pot. The result is a clean, nourishing broth you can sip straight from a mug, use as a base for soups and sauces, or stir into grains ā completely on your own terms.
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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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