Macadamia Free Herbal Healing Chicken Broth
There is something deeply restorative about a pot of homemade chicken broth simmering low and slow on the stove, and this version takes that comfort to another level entirely. Bone-in chicken pieces give the liquid a rich, collagen-forward body, while fresh ginger, turmeric, rosemary, and thyme layer in a warmth that feels genuinely nourishing rather than just flavorful. The apple cider vinegar is a quiet workhorse here ā it helps draw minerals from the bones over the long, gentle simmer, resulting in a broth that's golden, fragrant, and noticeably more complex than anything from a carton. Skimming the foam early and keeping the heat at a bare simmer are the two moves that keep the final liquid clear and clean-tasting rather than murky or greasy. Store-bought broths can be a minefield of ambiguous "natural flavors" and shared-facility concerns, so making your own from a short list of whole, recognizable ingredients is genuinely the better call. Once strained and chilled, the solidified fat lifts right off the surface, leaving you with a versatile base you can sip straight, use for soups, or freeze in portions for whenever you need it most.
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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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