Nitrate & Nitrite Free Herbal Healing Chicken Broth

Total time3 hr 45 min

Prep time15 min

Cook time3 hr

Nitrate & Nitrite Free Herbal Healing Chicken Broth

There is something deeply comforting about a pot of homemade broth simmering low and slow on the stove, filling every corner of the kitchen with the scent of herbs and warm spice. This version layers in fresh ginger, turmeric, rosemary, thyme, and parsley alongside classic aromatics like carrot, celery, onion, and garlic — building a golden, fragrant liquid that tastes like it took serious effort but mostly just takes patience. A splash of apple cider vinegar helps draw minerals and gelatin from the bones during the long simmer, giving the finished broth a silky, full-bodied quality you simply cannot get from a carton. Store-bought broths and stocks are notorious for containing cured or processed ingredients that can sneak in unwanted additives, so making your own from whole, fresh ingredients is the cleanest way to go. The slow, uncovered simmer over low heat is key — it keeps the broth clear and lets the flavors concentrate without turning bitter or cloudy. Once strained and chilled, you can skim the fat and store it in shallow containers, ready to sip straight from a mug or use as the base for soups, grains, or sauces all week long.

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Ingredients

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)
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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 — small bubbles breaking the surface occasionally, not a rolling boil.

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