Walnut Free Lemon Garlic Bone Broth
There is something deeply satisfying about a broth that has been coaxed low and slow into something rich, golden, and genuinely nourishing. Roasting the bones first builds a deep, savory backbone, while the apple cider vinegar works quietly in the background to draw out collagen and minerals over those long simmering hours. Bright lemon zest and a finishing squeeze of fresh lemon juice cut right through the richness, keeping every sip clean and lively rather than heavy. Garlic, thyme, rosemary, and a supporting cast of aromatics layer in complexity, and the turmeric and ginger give the finished broth a subtle warmth that makes it feel almost medicinal in the best possible way. For anyone navigating tree nut concerns, this kind of recipe is a relief ā every single ingredient is straightforward and easy to verify, with no sauces, pastes, or blended seasonings that might hide unexpected additions. Sip it straight from a mug, use it as the base for soups and braises, or freeze it in portions to have on hand whenever a recipe calls for real stock. Once you have made a batch from scratch, the store-bought cartons are going to feel like a serious downgrade.
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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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