Walnut 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 warmth. This version goes well beyond a basic stock, layering in fresh ginger, turmeric, rosemary, thyme, and parsley for a golden, aromatic liquid that feels genuinely restorative. The apple cider vinegar is a quiet workhorse here ā it helps draw minerals and collagen from the bones over that long, gentle simmer, giving the finished broth a silky, full-bodied quality you simply cannot get from a carton. Bone-in chicken pieces like backs, necks, and wings are ideal because they release the most gelatin, but a leftover carcass works beautifully too. The process is mostly hands-off: bring it up, skim the foam, add your vegetables and herbs, and let time do the heavy lifting for nearly three hours. Once strained and chilled, the fat rises to the surface and lifts right off, leaving you with a clean, deeply flavored broth ready to sip straight from a mug or use as the base for soups, grains, and sauces. Keeping a batch in the fridge or freezer means you always have something nourishing within reach, made entirely from ingredients you chose yourself.
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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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