AIP Friendly Herb Chicken Bone Broth
Bone broth is one of those deeply nourishing staples that feels almost medicinal when you're navigating a restrictive elimination protocol, and this version delivers serious depth of flavor without a single ingredient that would raise a red flag. The splash of apple cider vinegar draws minerals out of the bones during that long, lazy simmer, while fresh thyme, rosemary, oregano, parsley, ginger, and turmeric layer in an herbal warmth that makes this taste far more complex than a basic stock. A quick blanching step at the start pulls out impurities so the finished broth comes out clear, golden, and clean-tasting rather than murky or bitter. After 10 to 12 hours on the lowest possible heat, what you get is a rich, fragrant liquid that gels beautifully once chilled ā a sign that all that collagen has done its job. Sip it straight from a mug, use it as a base for soups and braises, or stir it into anything that needs a savory boost. Each batch makes 8 servings, so it's worth setting aside a weekend afternoon to let it do its thing on the stove while you go about your day.
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Learn more āIngredients
8 servings
- 3 lb chicken bones (backs, necks, feet, or a carcass from a roasted chicken)
- 2 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- Ā½ cup fresh flat-leaf parsley, stems and leaves
- 3 sprigs fresh oregano
- 1 tbsp fresh ginger, thinly sliced
- 1 tsp ground turmeric
- 2 bay leaves
- 1 tsp salt, plus more to taste
- 12 cups cold water, or enough to cover by 2 inches
Instructions
- 1
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.
- 2
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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