Coconut 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 go into a big stockpot with a serious lineup of aromatics ā fresh ginger, turmeric, rosemary, thyme, parsley, and bay leaves ā building layers of warmth and depth that no store-bought carton can touch. A splash of apple cider vinegar helps draw minerals and collagen from the bones over the long, gentle simmer, giving the finished broth a silky, satisfying body. Every single ingredient here is a whole, recognizable food, so there's no need to squint at labels or worry about sneaky additives that can make packaged broths a gamble. After a few hours on the stove, the liquid turns a gorgeous amber and the chicken practically falls off the bone on its own. Strain it, season it, and you've got a nourishing base that works beautifully on its own or as the foundation for soups, grains, and sauces all week long.
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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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