Yeast Free Lemon Garlic Bone Broth
Bone broth is one of those deeply nourishing staples that can be surprisingly tricky to source when you're avoiding yeast ā many store-bought versions sneak in yeast extract or yeast-derived flavor boosters to punch up the taste. This version builds every bit of its rich, savory depth the old-fashioned way: roasted bones, a long lazy simmer, and a lineup of fresh aromatics that do all the heavy lifting. The apple cider vinegar draws minerals from the bones over those long hours, while garlic, thyme, rosemary, and parsley layer in complexity that makes the finished broth taste like it came from a serious kitchen. What really sets this one apart is the brightness ā lemon zest simmers in from the start, and a squeeze of fresh lemon juice goes in right at the end, cutting through the richness in the best possible way. Ground turmeric and ginger add a subtle warmth and a gorgeous amber hue that makes every cup feel intentional. The process is mostly hands-off; once you've got everything in the pot and the heat dialed down to a lazy bubble, time does the work for you. Sip it straight from a mug, use it as a base for soups and braises, or freeze it in portions ā this broth earns its place in the fridge every single week.
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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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