BHA & BHT Free Herbal Healing Chicken Broth
There is something deeply comforting about a pot of homemade broth simmering low and slow on the stove, filling the kitchen with the kind of warmth that no store-bought carton can replicate. Packaged broths and stocks are notorious for sneaking in synthetic preservatives like BHA and BHT, which makes this from-scratch approach such a relief for anyone trying to keep those additives out of their diet. Every ingredient here is whole and recognizable ā bone-in chicken, fresh vegetables, and a genuinely impressive lineup of herbs and aromatics including ginger, turmeric, rosemary, and thyme. The apple cider vinegar is a quiet workhorse in the pot, helping to draw minerals and collagen from the bones over that long, gentle simmer. What you end up with is a deeply golden, fragrant broth that tastes like it took real effort ā because it did, even if most of that time is hands-off. It works beautifully as a base for soups and stews, or honestly just sipped straight from a mug on a rough day. Knowing exactly what went into every ladle is the kind of peace of mind that makes cooking from scratch genuinely worth it.
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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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