AIP Friendly Ginger-Garlic Chicken Bone Broth
Rich, deeply golden, and packed with slow-cooked goodness, this bone broth is the kind of thing that makes your whole kitchen smell incredible for hours. Chicken backs, necks, and feet simmer low and slow with fresh ginger, a whole head of garlic, turmeric, and aromatic herbs until the liquid turns silky and just barely gels when chilled — that wobble is the sign of a truly nourishing pot. The apple cider vinegar works quietly in the background, helping draw minerals from the bones during the long simmer. For anyone navigating the autoimmune protocol, finding a ready-made broth that clears every ingredient hurdle is nearly impossible, so making your own is genuinely the move. Every component here — from the carrots and celery to the fresh thyme and parsley — fits cleanly within AIP guidelines, with no nightshades, no seed-based spices, and nothing hidden on a label. The blanching step at the start keeps the finished broth clean and clear rather than murky, which matters when you're sipping it straight from a mug. This recipe makes 8 servings, so you'll have plenty to freeze in portions and reach for whenever you need a warming base for soups, braises, or just a restorative cup on a hard day.
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Learn more →Ingredients
8 servings
- 3 lb chicken backs, necks, or carcasses (or a combination)
- 2 lb chicken feet (for extra gelatin)
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 1 head garlic, halved crosswise
- 3-inch piece fresh ginger, sliced into coins
- 2 tbsp apple cider vinegar
- 1 tsp ground turmeric
- 6 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
Place the chicken backs, necks, carcasses, and feet in a large stockpot. Cover with cold water and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the bones under cold running water until the water runs clear. Wipe out the pot.
- 2
Return the blanched bones to the clean pot. Add the carrots, celery, onion, garlic, ginger, apple cider vinegar, turmeric, thyme, parsley, bay leaves, and 12 cups cold water — the water should cover the bones by at least 1 inch; add more if needed.
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