Turkey Free Lemon Garlic Bone Broth
Rich, golden, and deeply savory, this slow-simmered bone broth gets a bright lift from lemon zest, fresh lemon juice, and a full lineup of aromatics that make it taste like something a professional kitchen spent all day on ā because, well, it kind of does. Roasting the beef or chicken bones first is the move that unlocks a deep, caramelized flavor base before a single drop of water hits the pot. Apple cider vinegar draws minerals from the bones during the long simmer, while turmeric and ginger add a subtle warmth that makes every sip feel genuinely nourishing. The result after ten to twelve hours is a gorgeous amber liquid that gels beautifully once chilled ā a sign you've pulled every bit of collagen out of those knuckles and marrow bones. Store-bought broths often sneak in poultry blends or shared-facility proteins that make label-reading a chore, so making your own from clearly labeled beef or chicken bones puts you fully in control of what goes into the pot. Strain it, chill it, skim the fat, and you've got a clean, versatile broth ready to sip straight from a mug, use as a soup base, or stir into grains and sauces all week long.
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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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