This deeply golden broth builds all its flavor from real ingredients: chicken bones and feet simmered low and slow with carrots, celery, onion, and a whole halved head of garlic. Fresh ginger coins and a good pinch of turmeric give it that warm, earthy color and a gentle kick, while thyme, parsley, and bay leaves round out the aroma. A long blanch-and-rinse step keeps the broth clear, and hours of a bare simmer coax out enough gelatin that a chilled spoonful actually gels. The result is a rich, sippable broth or soup base with a clean, restorative flavor and nothing muddying the pot. It's a naturally solid choice for a gluten free kitchen, whether you're sipping it on its own or building it into another dish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
