Soy Free Lemon Garlic Bone Broth
Bone broth has had a serious moment in the wellness world, and for good reason ā a long, slow simmer pulls collagen, minerals, and deep savory flavor from the bones in a way that no store-bought carton can replicate. The problem with many packaged broths is that soy often sneaks in through additives, flavor enhancers, or "natural flavors" listed in the fine print. This recipe keeps every single ingredient completely transparent, so you know exactly what's going in your pot and your body. Roasting the bones first at high heat builds a rich, caramelized depth before the liquid even hits the stove, and the apple cider vinegar helps draw minerals out of the bones during the long simmer. Fresh lemon zest and a finishing squeeze of lemon juice brighten the whole thing up, cutting through the richness in a way that makes this broth genuinely craveable rather than just functional. Turmeric and ginger add a warm, golden undertone that makes every cup feel nourishing from the first sip. After 10 to 12 hours, you're left with a glossy, amber broth that gels beautifully once chilled ā a sign you've coaxed out real collagen from those bones. Sip it straight from a mug, use it as a base for soups and braises, or stir it into grains for an instant flavor upgrade. Once you've made a batch from scratch, going back to the carton feels like a real step down.
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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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