AIP Friendly Chicken Bone Broth
Bone broth is one of those deeply nourishing staples that feels almost medicinal once you've made it from scratch, and this version is built entirely around ingredients that work with a healing protocol rather than against it. The bones are roasted first at high heat to develop a rich, amber-gold depth of flavor before a long, slow simmer does the real work — drawing out collagen, minerals, and gelatin over the course of 10 to 12 hours. A splash of apple cider vinegar added during the soak helps pull even more goodness from the bones before the heat ever kicks on. Fresh ginger, turmeric, thyme, parsley, and bay leaves round out the pot with warmth and complexity, all without any nightshades, grains, or additives that can be tricky to avoid in store-bought versions. The result is a deeply savory, silky broth that you can sip straight from a mug, use as a base for soups and stews, or freeze in portions for whenever you need it. Makes 8 servings, so you'll have plenty to work with throughout the week.
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Learn more →Ingredients
8 servings
- 3 lb chicken bones (backs, necks, feet, or a mix), raw or from a roasted chicken carcass
- 2 tbsp apple cider vinegar
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 1 tbsp fresh ginger, thinly sliced
- 1 tsp ground turmeric
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 bay leaves
- 12 cups cold water, plus more as needed
- 1 tsp fine sea salt, plus more to taste
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the chicken bones in a single layer on a rimmed baking sheet and roast for 30–35 minutes, until deep golden brown.
- 2
Transfer the roasted bones to a large stockpot or Dutch oven. Add the apple cider vinegar and cold water, making sure the bones are fully submerged. Let the bones soak for 30 minutes — this helps draw minerals from the bones before heat is applied.
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