Low Iodine Chicken Bone Broth
Total time12 hr 45 min
Prep time15 min
Cook time0 min
4.6(17)
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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