Emulsifier Free Herbed Bone Broth Wellness Cup
There is something deeply nourishing about wrapping your hands around a warm mug of homemade broth, and this herbed version delivers that comfort in the cleanest way possible. Store-bought broths and cartons are notorious for sneaking in additives like lecithin, polysorbates, and other emulsifying agents that have no business being in something this simple — making them a frustrating option for anyone avoiding those ingredients. Here, the only things going into the pot are fresh chicken bones, vegetables, and a handful of fragrant herbs, so you know exactly what you're drinking. The apple cider vinegar does quiet but important work, helping to draw minerals out of the bones during the long, gentle simmer. A blanching step at the start keeps the finished broth beautifully clear rather than cloudy, and regular skimming throughout ensures a clean, delicate flavor. The result is a golden, aromatic cup that tastes like it took serious effort — even though the process is mostly just patience. Sip it straight, use it as a base for soups, or keep a batch in the freezer for whenever you need something genuinely restorative.
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Learn more →Ingredients
4 servings
- 2 lbs chicken backs or necks, fresh (not frozen-thawed overnight)
- 6 cups cold water
- 2 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 1 tbsp apple cider vinegar
- 1 tsp salt, or to taste
Instructions
- 1
Place the chicken backs or necks in a large stockpot and cover with the cold water. Bring to a boil over high heat, then immediately drain and rinse the bones under cold running water. Return the rinsed bones to the pot — this blanching step removes surface impurities and keeps the broth clear.
- 2
Add the carrots, celery, thyme, parsley, rosemary, and apple cider vinegar to the pot. Pour in enough fresh cold water to cover everything by about 1 inch (roughly 6 cups). Bring to a boil over high heat, then reduce the heat to low so the liquid holds a gentle, steady simmer with small bubbles breaking the surface.
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