This slow-simmered bone broth is built entirely on real ingredients: a full pot of chicken bones, carrots, celery, onion, and garlic all working together for hours to build deep, golden flavor. Fresh thyme, rosemary, oregano, and parsley bring an herbal brightness, while a slice of ginger and a touch of turmeric add warmth and color to every sip. A splash of apple cider vinegar helps coax out all the collagen and minerals from the bones during that long 10-to-12-hour simmer, giving the finished broth its silky body. The result is a rich, strainer-clarified liquid gold you can sip on its own or use as the backbone for soups, risottos, and braises. Since you control exactly what goes into the pot and season it entirely to your own taste at the end, it's a great option to keep in your added salt–conscious kitchen. Make a big batch, portion it into containers, and you'll have a nourishing staple ready whenever you need it.
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Place the chicken bones in the stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water, discarding the blanching liquid. Wipe out the pot. This step removes impurities that would cloud the broth.
Return the rinsed bones to the clean pot. Add the carrots, celery, onion, garlic, apple cider vinegar, thyme, rosemary, parsley, oregano, ginger, turmeric, bay leaves, and salt. Pour in 12 cups of cold water, or enough to submerge everything by about 2 inches.
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