Ginger-Garlic Bone Broth
A long-simmered broth from bones, ginger, and garlic — rich in collagen and minerals, deeply soothing for the gut and a base for everything. Sip it on its own or build soups on it.
These recipes celebrate traditional, nutritious ingredients. They are not intended to diagnose, treat, cure, or prevent any disease. Consult a healthcare professional for medical advice.
Ingredients
- 2 lbbeef or chicken bones
- 1 tbspvinegar
- 1 onion (halved)
- 1 headgarlic (halved)
- 2 tbspginger (sliced)
- 2 carrots
- 1 bunchcilantro stems
- water (to cover)
- salt (to taste)
Instructions
- 1
Optional but worth it: roast the bones at 400°F for 30 minutes for deeper flavor.
30:00 - 2
Place the bones in a big pot with the vinegar and cover with water. The splash of vinegar helps draw minerals from the bones.
- 3
Add the onion, garlic, ginger, carrots, and cilantro stems. Bring to a boil, then simmer very low for 3-4 hours (or 1.5 hours in a pressure cooker), skimming the foam.
240:00 - 4
Strain, season with salt, and cool. Sip warm, or use as a base for any soup in this collection.
Notes
The slow simmer extracts collagen and gelatin, which many find soothing for the gut. Save vegetable scraps and bones in the freezer until you have enough. Keeps a week refrigerated; freeze in jars. Photo: Adobe Stock (#414210232), licensed.
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Anti-Inflammatory Reset
A gentle, restorative day of cooking, heavy on turmeric, ginger, and garlic. The bone broth is the long, slow base — get it going first (it will simmer for hours and the kitchen will thank you). Use some of it to loosen the kitchari as it cooks soft. Wind down with a warm cup of golden milk.
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