Brazil Nut Free Herbal Healing Chicken Broth
There is something deeply comforting about a pot of homemade broth slowly perfuming your entire kitchen, and this version takes that comfort to another level entirely. Bone-in chicken pieces simmer low and slow with carrots, celery, onion, and garlic alongside a genuinely impressive lineup of fresh herbs ā thyme, rosemary, parsley, and bay leaves ā plus ginger and turmeric for a golden, warming depth that store-bought broth simply cannot replicate. The apple cider vinegar is a quiet workhorse here, helping to draw minerals and collagen from the bones over that long, gentle simmer. After nearly three hours of barely-there bubbling, what you get is a rich, fragrant liquid that tastes like it took real intention to make ā because it did. Since every ingredient goes straight from your cutting board into the pot, there are no hidden additives, no shared-facility concerns, and no mystery components to second-guess. It strains beautifully into a clear, deeply savory broth you can sip straight from a mug, use as a base for soups and grains, or freeze in portions for whenever you need a little liquid gold on hand.
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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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