Eggless Slow-Simmered Bone Broth

Rich, deeply savory, and built on nothing but bones, vegetables, and time, this slow-simmered broth is the kind of kitchen project that rewards patience in the most satisfying way. The process starts with roasting the bones at high heat until they're deeply browned on both sides — that step alone is responsible for the gorgeous amber color and the complex, meaty depth you just can't get from a carton. A splash of apple cider vinegar goes into the pot before the long simmer, drawing minerals out of the bones and giving the finished broth a subtle, rounded richness. Fresh thyme, rosemary, parsley, ginger, and turmeric layer in warmth and brightness without overpowering the beefy backbone. Because this recipe is built entirely from bones, aromatics, and water, there's nothing here to worry about on the egg front — no hidden binders, no surprise additions, just clean, whole ingredients from start to finish. After 10 to 12 hours of lazy bubbling, you're left with a glossy, nourishing liquid that's incredible as a sipping broth, a soup base, or a secret weapon for braising. Make a big batch, portion it into containers, and you'll be pulling from it all week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →