Checking the ingredient list, nothing here runs afoul of gluten — this is naturally a great fit, no flour, no thickeners, no hidden wheat-based seasonings in sight. What you've got is chicken bones simmered low and slow for up to twelve hours with carrots, celery, onion, and a full herb garden of thyme, rosemary, oregano, and parsley. A touch of apple cider vinegar helps pull minerals from the bones, while fresh ginger and turmeric add warmth and a golden hue to the finished liquid. The long simmer and careful skimming give you a clean, deeply savory broth that strains out silky and clear, with the fat layer easily lifted off once chilled. It's the kind of restorative, sippable broth you'll want in the fridge on repeat, and it slots right into a gluten free kitchen without any fuss.
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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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