Low Histamine Chicken Bone Broth

Total time12 hr 45 min

Prep time15 min

Cook time0 min

4.6

(17)

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Ingredients

8 servings

3 lb chicken bones (backs, necks, feet, or a mix), raw or from a roasted chicken carcass
Ingredient note
Histamine levels rise the longer meat sits after butchering. Buy chicken as fresh as possible, ideally flash-frozen, and cook it promptly.
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
Ingredient note
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/8 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
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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