Beef Free Herbal Healing Chicken Broth
This golden, slow-simmered broth is the kind of thing that makes your whole kitchen smell like a hug. Bone-in chicken pieces ā backs, necks, wings, or a whole carcass ā form the deeply savory base, while fresh ginger, turmeric, rosemary, and thyme turn a simple pot of water into something genuinely restorative. The apple cider vinegar is a quiet workhorse here, helping to draw out minerals and richness from the bones over the long, gentle simmer. Aromatics like smashed garlic, leek, and a full bunch of parsley layer in complexity without muddying the clean, herbal finish. After nearly three hours at a bare, lazy bubble, the broth comes out clear, golden, and fragrant ā the kind of result that store-bought cartons simply cannot replicate. Straining everything through a fine-mesh sieve leaves you with a silky, polished liquid that's ready to sip straight from a mug, use as a cooking base, or freeze in batches for whenever you need it most. It's a completely beef-free recipe from start to finish, so there's no guesswork about what went into the pot.
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Learn more āIngredients
6 servings
- 3 lb bone-in chicken pieces (backs, necks, wings, or a whole carcass)
- 3 quarts cold water
- 2 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 1 (2-inch) piece fresh ginger, sliced into coins
- 1 (2-inch) piece fresh turmeric, sliced into coins (or 1 tsp ground turmeric)
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 small bunch fresh parsley (stems and leaves)
- 3 bay leaves
- 2 tbsp apple cider vinegar
- 1 tsp fine sea salt, plus more to taste
- 2 stalks leek (white and light green parts only), halved lengthwise and rinsed (optional)
Instructions
- 1
Place the chicken pieces in a large stockpot and cover with the cold water. Bring to a boil over high heat, then immediately reduce the heat to medium and skim off any gray foam that rises to the surface during the first 10 minutes, until the liquid runs mostly clear.
- 2
Add the carrots, celery, onion, garlic, ginger, turmeric, thyme, rosemary, parsley, bay leaves, apple cider vinegar, and leek (if using). Stir to distribute, then reduce the heat to low so the broth maintains a bare, gentle simmer ā small bubbles breaking the surface occasionally, not a rolling boil.
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