This bone broth starts with roasted chicken bones for deep flavor, then simmers low and slow with carrots, celery, onion, and a load of garlic and fresh ginger for hours until it turns rich, amber-gold, and deeply savory. A hit of turmeric and fresh thyme and parsley round out the aroma, while the long simmer coaxes out all that collagen-rich body you want in a good broth. Once strained, you're left with a clean, sippable liquid gold that works just as well on its own as it does as a base for soups and sauces. It's a naturally solid choice for a gluten free kitchen, no fuss involved. Make a big batch and freeze it in portions so you've always got a warming, restorative broth on hand.
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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.
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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